Satay Chicken Curry (Malaysian)
Malaysian chicken satay curry with homemade satay seasoning simmered in a rich, coconuty peanut sauce.
Ingredients
- 1½ tsp coriander
- 1½ tsp cumin powder
- 1½ tsp turmeric
- 1½ tsp paprika
- 1¼ tsp chilli powder
- 3½ tsp curry powder
- 1¼ tsp salt
- 2 tsp white sugar
- 750g chicken thigh fillets, cut into bite-sized pieces
- ½ onion, grated
- 2 tbsp oil, separated
- 3-6 birds eye chillies, finely chopped
- ¼ cup onion, finely diced
- 4 garlic cloves, minced
- 1 cup chicken stock
- ¾ cup roasted unsalted peanuts, chopped
- 2 tsp kecap manis
- 3 tsp dark soy sauce
- 400g coconut milk
- 2 tbsp peanut butter
- 2 tbsp lime juice
- 3 makrut lime leaves
- 1 lemongrass stalk
Original recipe: https://www.recipetineats.com/chicken-satay-curry/
Method
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Combine satay seasoning ingredients in a small bowl.
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Marinate chicken with 3½ tablespoons satay seasoning and grated onion for at least 3 hours, preferably overnight.
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Heat 1 tbsp oil in a skillet over high heat; cook chicken in two batches until browned, transfer to bowl.
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Turn heat to medium, add 1 tbsp oil; sauté chilli, diced onion, and garlic until onion is translucent (about 2 minutes).
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Add remaining satay seasoning and cook 1 minute.
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Transfer to blender with chicken stock and ½ cup peanuts; puree until smooth.
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Return mixture to skillet; add remaining ¼ cup peanuts, kecap manis, soy sauce, coconut milk, and peanut butter.
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Crush and add makrut lime leaves and lemongrass; add cooked chicken.
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Bring to simmer over medium-low heat for 15 minutes until thickened.
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Add lime juice to taste; serve with rice, garnished with peanuts, cilantro, and chilli.