Satay lovers rejoice! This is the stuff food dreams are made of – chicken marinated in an authentic homemade Satay Seasoning, then simmered in an incredible Satay Peanut Sauce (Malaysian restaurant recipe). No hard to find ingredients, simple to make, guaranteed to blow your mind!
Satay Chicken Curry (Malaysian)
“I rarely leave comments on blogs…but I am going OUT OF MY MIND about this recipe. Seriously, it’s the best thing I’ve ever cooked. My partner actually thinks I ordered it from a restaurant and am trying to pretend like I cooked it!”
– Kellie, 22 May 2017
As you can see from the date stamp of the above reader feedback, this Satay Chicken Curry is a recipe I published years ago. 9 May 2016, to be exact. Way back before I taught myself to make recipe videos.
A recipe this good, a personal favourite of this curry-loving, satay-obsessed gal, had to be filmed.
So I’m giving it a total makeover – new photos, new video, tidying up some writing. But I promise I have not touched the recipe. I wouldn’t dare – too many people are obsessed with it!!
Different types of satay
Real Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal and served with a peanut sauce. Many South East Asian countries have their own version, with most well known being Thai, Indonesian (Bali) and Malaysian (this recipe).
All are slightly different, but have similar undertones. Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry flavour (the secret ingredient). Indonesian Satay (below right) is the simplest and most peanutty.
Malaysian Satay is said to be the king of all Satays, with the most complex, deep flavours. Stronger satay seasoning, less peanutty and less coconutty than Thai and Indonesian.
What this tastes like (and why it’s not on skewers)
As far as I know, Chicken Satay in this curry-like form is not authentic Asian. But I love making it this way because it’s so much more satisfying to eat (compared to tiny little skewers!) and so much easier to make large volumes (again – no skewering!).
But while the form of this Satay Chicken Curry might not be an authentic Asian recipe, I can promise you this: it tastes 100% authentic. Because I’ve used a Chef recipe for the homemade satay seasoning and a Restaurant recipe for the Peanut Sauce (this recipe from Chinta Ria in Sydney). 🙂
I think you will be surprised when you see the ingredients for the Satay Seasoning. All spices that you might already have in your pantry!
Ingredients in Satay Seasoning
The foundation of this recipe is the homemade Satay Seasoning which is used for both marinating the chicken AND in the satay sauce. Here are the spices required: coriander, cumin, turmeric, paprika, chilli, curry powder (any brand is fine), sugar and salt.
🇺🇸US readers note: the “chilli powder” in this recipe is not what you call “Chili Powder” (with one “l”) which is a spice mix that is not very spicy. This recipe calls for real chilli powder which is pure ground dried chillies and it is spicy!
With the Satay Seasoning, the chicken is absolutely divine by itself. I could honestly eat it straight out of the pan, without the peanut sauce.
But with the peanut curry sauce….it just takes it to a whole new level……
Ingredients in Satay Curry Sauce
And here’s what goes into the sauce:
Chicken – thighs are best for the juiciest pieces of chicken, but breast and tenderloin work fine too. Other proteins: pork and beef work too, but it needs to be slow cooking cuts simmered for an hour or so until fall-apart tender. I’ve popped tips in the recipe notes;
Peanuts – roasted, unsalted. Some for blitzing into the sauce, some added later for a bit of crunch in the sauce;
Peanut butter – NATURAL is best (ie no added sugar or oil) because it has the most intense peanut flavour and is thinner than sweetened peanut butter spread. But ordinary peanut butter spreads will work fine too – the peanut flavour is slightly less intense;
Fresh red chilli – I’ve used birds eye chilli here (a common type Australia). 6 chilli = noticeable spiciness but won’t blow your head off. Dial it down if you can’t handle the heat. If you can’t find these specific chillies, don’t worry – use any red chilli you can find, remembering the rule that the smaller the chilli, the spicier it is. You can also leave it out, or take the safe route and start with less then use chilli powder at the end to dial up the spice. Some alternatives: Thai Red Chillies are around the same spiciness. Cayenne is much less spicy (and larger). Habanero is spicier so use 1/2 of 1 (about 1/2 tsp);
Kecap Manis – this is a sweet soy sauce with a consistency like syrup. Here in Australia, kecap manis is available in major supermarkets, in the soy sauce section. And if you can’t find it at your supermarket, don’t worry! It is SO easy to make – just reduce soy sauce and brown sugar. Seriously. I’ve included directions in the recipe for you;
Dark soy sauce – the intense colour of this soy sauce is what darkens the sauce colour from a pale yellow colour to a deeper orangey reddy colour. Read more about different soy sauces here. Don’t have it or can’t find it? That’s ok – you can use normal or light soy sauce, just know your sauce colour will be lighter. Won’t affect flavour that much;
Coconut milk – full fat, for best flavour (because coconut flavour is in the fat);
Chicken stock/broth – to thin about the sauce. Much tastier than using water;
Lime juice – for a touch of sour, to balance out the flavour. Not the end of the world to substitute with a vinegar (it’s not a major flavour component in this recipe);
Garlic and onion – essential aromatics;
Lemongrass OR kaffir limes leaves – plonking either of these into the sauce as it simmers adds a special extra touch of flavour that really elevates it to “real restaurant” flavour. It is still mighty tasty without (I’ve made this plenty of times without either of them) but with, it really is that little bit more special. They both add similar flavour – so use whichever is easier for you to find.
Kaffir lime leaves – sold in small packets at fruit & veg stores, Asian stores and most large grocery stores in Australia. Leftovers freeze perfectly, and it’s used in most authentic Thai dishes (like red curry, Tom Yum Soup) as well as other South East Asian dishes like Beef Rendang and Coconut Rice.
Lemongrass – using a fresh stalk is best if you can get it (bashed to release flavour), otherwise a dab of paste from a tube will works wonders too. If you use paste, just stir in 2 teaspoons when the lemongrass is supposed to go in. Use leftover paste for Thai recipes like Thai Meatballs, Red Thai Curry, Poached Salmon in Coconut Lime Sauce, Thai Coconut Noodle Soup.
How to make Chicken Satay Curry
And here’s how to make it – very straightforward!
Mix the Satay Seasoning ingredients together;
Marinate the chicken in the Seasoning with some grated onion for extra flavour;
Sear the chicken just to get some nice colour on it – no need to cook the chicken through;
Saute aromatics – onion, garlic, chilli;
Transfer to blender (or Nutribullet, in my case) with most of the peanuts and chicken broth;
Blitz until smooth;
Pour back into the skillet along with the coconut milk, and lemongrass or Kaffir Lime leave;
Add chicken back in then simmer until it reduces and thickens, your mouth is watering and it looks like THIS ↓↓↓:
Food euphoria. Food so good it makes you want to cry. And to think this is made from scratch, no jar pastes…just incredible.
This peanut curry sauce is so good it’s nuts. Go on – groan at the terrible pun!!! That might distract you for a mere moment of lusting after this sauce!!! 😉 – Nagi x
Watch how to make it
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Satay Chicken Curry (Malaysian)
Ingredients
Satay Seasoning
- 1 1/2 tsp coriander
- 1 1/2 tsp cumin powder
- 1 1/2 tsp tumeric
- 1 1/2 tsp paprika (sweet or normal, not smoked or spicy)
- 1 1/4 tsp chilli powder , adjust to taste (not US "Chili Powder", Note 1)
- 3 1/2 tsp curry powder , not HOT (any, Malaysian, generic, Clives of India, Keens)
- 1 1/4 tsp salt , cooking / kosher (or 1 tsp table salt)
- 2 tsp white sugar
Chicken
- 750g / 1.5 lb chicken thigh fillets , cut into bite size pieces (Note 2)
- 1/2 onion (brown, white or yellow), grated
Satay Sauce
- 2 tbsp oil , separated
- 3 – 6 birds eye chillies or other small hot red chillies , finely chopped (Note 3)
- 1/4 cup onion (brown, white or yellow), finely diced (~ 1/4 onion)
- 4 garlic cloves , minced
- 1 cup chicken broth / stock
- 3/4 cup peanuts, roasted unsalted, , chopped, separated
- 2 tsp kecap manis (Note 4)
- 3 tsp dark soy sauce (Note 5)
- 400g / 14oz coconut milk (preferably full fat but light will be ok)
- 2 tbsp peanut butter , pure best but spread ok too, crunchy or smooth
- 2 tbsp lime juice , to taste
Flavour Infusion – choose ONE:
- 3 kaffir lime leaves
- 1 lemongrass stalk , white part only, smashed to burst open (Note 6)
Garnish (choices)
- Peanuts , chopped
- Cilantro / coriander leaves
- Fresh chilli, finely chopped
Instructions
- Combine Satay Seasoning ingredients in a small bowl.
Marinate & Cook Chicken:
- Marinate – Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutes (Note 6)
- Cook – Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm.
Satay Sauce:
- Saute aromatics – Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent – around 2 minutes.
- Satay Seasoning – Add remaining Satay Seasoning and cook for 1 minute.
- Blitz – Transfer to a blender or small food processor (I use a Nutribullet). Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth – some peanut chunks can remain. Pour mixture back into the skillet.
- Add remaining ingredients into sauce – Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.
- Add kaffir lime or lemongrass – Crush kaffir lime leaf in hand a bit (to break leaf to release the flavour). Add kaffir lime leaf OR lemongrass and chicken to sauce.
- Simmer – Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
- Serve – Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired. See Note 9 for suggested sides.
Recipe Notes:
- Beef – 1kg / 2lb chuck or beef ribs cut into 4cm / 1.5″ pieces. Marinate and sear per recipe (use a pot) then make sauce per recipe. Now, before adding beef back in, add about 2 cups of water, enough so that the beef is mostly submerged. Put lid on and cook on low simmer for 1.5 hrs (topping up water as needed) until beef is fall apart tender. Remove lid towards end to reduce sauce to pictured thickness. Crazy delicious!
- Prawns/Shrimp – Using about 500g/1lb peeled prawns, follow recipe as written except with following changes: prawns will cook through during sear step, so simmer to reduce the sauce without the prawns in it. Just add the prawns back in right at the end, just to warm through, making sure you tip in all the juices dropped by the prawns in the bowl.
- Fish – I personally wouldn’t because I think the sauce is too rich for fish in this saucy curry form, but you certainly can if you want! Follow prawn steps using large fish cubes It would be great for economical freshwater fish that has a tendency to taste a bit muddy (those fish are always served with strong sauces to disguise the muddy flavour).
- white, jasmine or brown rice
- fresh slices of cucumber and tomato wedges, no dressing – very Asian, pairs great with rich mains like this
- Smashed Cucumbers (personal favourite), Asian Slaw, leafy greens or any garden salad with Asian Sesame Dressing or this Vermicelli Noodle Salad.
i). Make one common seasoning (because the ingredients are very similar); and
ii) Converted the sauce into a curry sauce rather than dipping sauce, but keeping the flavour; and
iii) Change the Satay Sauce steps to avoid grinding the peanuts with a mortar and pestle a) for convenience; b) because the sauce for this recipe should be silkier than chunky satay peanut dipping sauces for satay on sticks; and c) because depending on the quality of the peanuts, sometimes it can make the sauce a bit gritty. Also because of the vast volume of the sauce compared to making a dipping sauce, I added a small amount of peanut butter to help create a thick smooth curry sauce as well as adding a touch of sweet rather than using sugar. 12. Nutrition per serving, curry only no rice. Sauce is rich, coconut, peanutty, heavily spiced!
Nutrition Information:
Originally published May 2016. Updated September 2020 with brand new photos, process photos, brand new recipe video. No change to recipe!
Life of Dozer
No satay for Dozer – too spicy!
So he chewed his toy octopus instead.
And from the original publication date:
The only reason there’s no photo of Dozer drooling over Satay along with you (and me) is because he’s outside gnawing on a bone. He always splays his front legs out like this when he’s munching on a bone – is this normal?? Looks awkward!
Absolutely amazing chicken satay, can’t wait to make it again. Thank you.
I’m so glad you loved it Jo!!
Hi Nagi,
I absolutely love your recipes! Your website is my ‘go to’ whenever I want to make something delicious and authentic.
I am wondering though, regards the Chicken Satay Curry is it okay to use beef instead of the chicken?
Kind regards,
Bobbi
I made this recipe using Kraft Crunchy peanut butter and omitted the sugar, as Kraft already has it. I used tamari rather than soy sauce and also added 4 tsp of fish sauce and 1 tsp of Ayam Seasoning. I used thin slices of pork for the meat, browning them first in a pan, then simmering them in the satay sauce for about 20 minutes.
This recipe was amazing! Everything was exactly like my favourite restaurant satay! Thanks so much for making this public for us!
I’m so glad you loved it Stefan, sounds like you nailed it!
This was a huge hit! I made this for the other half with the intention of him having 1 serve and having leftovers for a few days…. He literally ate the serve for dinner and then finished off the rest standing over the pan on the stove 😂 all the while saying “ This tastes like it’s from a restaurant and is soooo good”. Entire thing gone in one night and one person 😂
That’s great to hear Cara!!!
An absolute hit! Restaurant quality and the best curry we have ever cooked.
Wahoo that’s fantastic William, thanks for letting me know ❤️
Cooking this again tonight I love this dish. Nagi your recipes are amazing and are now in my meal planning for the week. This one is in my rotation. I decided to omit the chillies tonight it is yummy.
Thanks for letting me know Michelle, I’m so happy you’re loving the recipes!
Can you make a video for this satay recipe
Great idea!
Made this about 10 times now so thought it was about time I left a rating. One of the few recipes I’ve found that makes a meal I would happily of payed for at a restaurant. I add a bit of fish sauce for a little more tang!
I’m so happy you love it Martin!
Sent a photo. Was a winner.
Woot! Thanks Angela!
Hey Nagi, loving your recipes! =)
Just wondering why you put the lime juice in right at the end as opposed to step 7 – does the heat do something to it if you put it in beforehand?
This is by far the nicest meal that I have ever made myself. I’d say it even exceeds any similar meals I’ve eaten from a restaurant. Thank you so much for the recipe and the clear instructions that even complete novices like me can follow. I added sweet potatoes as an experiment and I was really pleased with the results.
This dish has truly inspired a love of cooking in me. I cannot thank you enough!
Made too much for my large pot. Had to finish in the oven, tasted the sauce and it is amazing, can’t wait until it’s cooked. The last restaurant satay we had doesn’t even come near the complex flavours and smells that are filling my house at the moment.
Wahoo, I hope you love it Sandra!
Nagi!
This recipe absolutely ROCKS!
I’m always looking for new ideas for my greedy teenage sons and this beauty hit the bullseye. I even got a “not bad” from my 15 yr old (trust me, that’s a compliment).
I’m so glad I came across your blog, I’m going to get stuck in to some of your other recipes big time. “Chicken Noodle Salad with Satay Sauce” – bring it on!
Cook till you drop.
Seb 😉
PS. I doubled up so we now have another meal ready to go in a few weeks. Also highly recommend Nagi’s suggestion to add cucumber and tomato as a side.
Love this recipe ! Can you freeze it ?
Hi Nagi,
This looks INCREDIBLE! But I can’t find unsalted nuts anywhere. Would it work if i substitute for salted and just remove the teaspoon of salt from the Satay seasoning?
Nagi, I can not put into words what your recipes have done for my household. Honestly, every single recipe has come out absolutely perfectly and everyone who ever tries your dishes that I’ve cooked, raves about them.
I wanted to comment in particular on this satay recipe. It is, by far, mine and my fiancé’s all time favourite recipe ever. The complexity of the flavours, the textures, the authenticity, just everything about it is absolute perfection. I have made it SO many times and we are still not sick of it. People don’t believe that I home made it when they try it!
Thank you so much for all of your time and effort that you put in to your recipes, blog, and explanations. As I said before, you have made such a big impact on our household and we love and trust everything that you post.
Karsha 🙂
Thanks so so so much Karsha, I love hearing things like this ❤️
This is the best satay I have ever tasted. Perfect recipe, the squeeze of lime is just the best.
This is so delicious, I’ve made it a couple of times for myself and my husband and I have to say it’s our new favourite Saturday night treat. I do add extra peanut butter but other than that I follow the recipe to the letter. Better than a takeaway, just gorgeous, definitely recommend it, yummy !
Hi!
just wondering what kind of peanut butter you use? the natural one with only roasted peanuts or the more ‘classic’ peanut butter by the brand kraft or bega (with added oil, salt and sugar)?
going to cook it this afternoon and want to make sure its exactly the same
thanks!
This is honestly the best satay curry my family and I have ever tasted!!! And so easy to make too!!! I’ve made it twice in the last 3 weeks and my husband keeps asking me when I’m going to make it again – and the kids love it too! I don’t normally comment on recipe posts, but I am blown away by your site, which I stumbled on a couple of months ago. I have since tried a number of your other recipes and each one has been an astounding success in my home. A South African living in the UK, I’m a lover of world cuisines (food in general, in fact) with South East Asian being my top favourite. Your recipes are simple, TASTY (the most important) and easy enough to rustle up during the week – I also love the fact that you cook from scratch – I too, avoid packets and jars wherever possible. And then to top it off, not only is your food excellent, but you also have excellent taste in dogs!!!! I grew up with a goldie (‘Dexter’) and I love everything about them 🙂 Dozer looks just like him….