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!
This looks absolutely amazing, Nagi!
Thanks so much Sabrina! 🙂
HI Nagi!
Just finished, no joke- thirds of this dish. AMAZING! I didn’t have any kecap manis or peanuts, so I just added more soya sauce and peanut butter, but it was still delicious. I guess it is a very forgiving dish.
This is the first of your recipes that I have tried, and I will be counting on you again.
Thanks for making a Thursday night tasty! So proud I didn’t feed my family something out of a box with a picture of the food on it!
YAY! So glad you loved it Almee!! And yes you are right, this is a very forgiving dish 🙂 It’s the homemade satay seasoning that is the key flavouring!
This looks so amazing – I simply cannot wait to make this dish. Satay AND curry – the only way you can make this better would be to put gold leaf in it.
A friend of mine has already made this – along with your Apple Crumble – for dinner a couple of nights ago. Very very very well received in her house – she’s a huge fan of yours after I started cooking your recipes, so I know this dish will be awesome and amazing.
And I see the Marinating Time, just for me! 😀 Hahahahahaha – love your work!
NO WAY!!!! Already??? OK, can you give her a high five from me when you see her please? ? And YES that Marinating time is JUST FOR YOU!!!! (Though other readers have commented on it too so that was great feedback, thanks Gloria! Keep it coming please! 🙂 )
I purchased all the ingredients last night to make this over the weekend; I’m so looking forward to it. I LOVE your recipes…keep ‘um coming!!
Thanks Liz! Hope you enjoy this, I really REALLY love it!! N x
Wow!! Just finished making this. The only substitution I made was using only 1 jalapeno pepper as that is what I had on hand so it needed more heat but, wow – this is soooooo good. Thanks for the recipe. Once I elbowed my way past my son and husband (who were standing in front of the pan eating it and doing the tooo hot dance) I managed to get this served up over Jasmine rice.
What a great curry. Thanks!!!!
Yay! So glad you enjoyed it Barbara, thanks for letting me know! N x
Oh my gosh, Nagi, whenever I see ‘satay’ or ‘peanut’ anything my eyes widen. And I can tell from the ingredients you’ve got in here that this is one delicious satay indeed.
I have a feeling this is going on the ‘to make’ list (we had your brown sugar salmon last night again by the way – it’s become a bit of a staple!)
Oh ME TOO!! And YAY! So glad you enjoyed the brown sugar salmon!!! Love the idea of it becoming a staple in your household – much like your 6 ingredient swedish cake has in MINE! 🙂
Hooray! I adore satay! I think I could eat it everyday! In fact, nearly every weekend my husband suggests making it. Although I have never had it quite like this – this is genius, Nagi! Another stunner!
I know right??? WHY oh why isn’t satay in curry form like this??? In stick form, I want to hoover down 10 of them!!
Is there anyone in the world who doesn’t love peanut. I can still remember the first time I tasted it so many years , decades ago in Indonesia. It was a revelation then and it still is. Thanks for sharing this, Nagi1
I know!!! First bite and I was obsessed!!! 🙂
SOOOO MUCH FLAVOR in one dish!!! SIGN ME UP!
YESSSSSSS!!!
I have been craving satay chicken for weeks and i made some last week but it wasnt that great 🙁 I cant wait to try your recipe. I have noticed lately that a lot of your recipes are just what i want for dinner, so thank you 🙂
Ooh! I hope you like it!!
I always start out with satay skewers but pour way too much satay sauce over the top (if there is such a thing as “too much satay sauce”!) and end up with something similar. But I’ve never tried the satay seasoning before. Will try this the next time I have satay cravings. 🙂
Ba ha ha! I love that!! Yup, if I could have 6 skewers to myself, I’d do the same thing!!
I was cleaning out my kitchen cupboard the other day and found way in the back a food processor that had never been used, it was even in the original box. I have been blitzing everything. So bring on your simple satay sauce I say. Great recipe, cant wait to try. Yum!
OMG who has a food processor in the back that they didn’t know they had??? 😉 What else do you have back there??
I know… Haha! I used to work in a kitchen supply store and the discounts on everything were amazing, I would spend a good chunk of my wage each week on all the things. I found muffin and cake tins, a stick blender and oyster shuck. Much excitement, cant wait to use all my new stuff. 🙂
OK I’m green with envy right now….
Hi Nagi, I have made a lot of your recipes, everything has come out perfect.
I’ll try this one soon, can you tell me how many mls the can of coconut milk is? Thanks.
Hi Chris! I clearly had a shocker writing up this post, I was doing it while I was on a flight! 1 can is 400g/14oz, the standard can size. I am so glad you are enjoying my recipes, thank you! N x
Thanks for the reply. I had actually already bought a 1 litre carton from Woolies, but I’ll use an empty can of tomatoes to measure it out.
1 more question. I’m making this tomorrow night and I bought the lime leaves today. What do I do with them exactly? Finely chop them or put them in whole and take them out at the end? Thanks.
Hi Chris! Yup, pop them in whole to simmer away. Actually, I crush them a bit in my hand to release the oils, I forgot to add that step I think so I will add it now 🙂 I just leave it in when I serve it because they are easy to pick out but you can remove them if you spot them!! I do hope you enjoy it!! Readers have already tried this and LOVE it! PS How’s the weather in Sydney? Weather over here in LA strangely cold, I thought it would be warm here by now!!
Just coming back to let you know this was horrible…
I’m kidding, it’s probably the best thing I’ve ever cooked in my life!
I made a lot of extra rice so I can make your fried rice tonight and just bought some skewers to have more of this curry with it. Amazing recipe, thank you.
The weather here in West sydney (Penrith) has been good, mid 20’s all week, hit 28 yesterday which was nice.
BA HA HA!!! You totally got me – I got a pang when I read your first line! I am so glad you enjoyed it, thank you so much for coming back to let me know!! And….28 DEGREES?? You must be kidding. That’s insane, it’s almost winter! PS Love the white water stadium out your way 🙂 Been out there a few times! Have a great weekend Chris!
This looks amazing! For the peanut butter does it matter if you use smooth or chunky?
Wow Nagi, This is heaven on a plate! The way you describe it makes me want to try it even more. There’s no doubt you looooove that recipe and I’ll definitely give it a go. I’ll have to make it when my allergic toddler is out! I make satay chicken regularly but always think I’d actually love it with tons of sauce in. Dream come true!
Oooh! Hang on – do you have a recipe on your blog??? <3
Hi Nagi! Forgot to comment on Dozer! My dogs splay all the time and my female dog sleeps with her eyes open and her tongue sticking out – talk about not “normal” !
BA HA HA! That is SO CUTE!!!! It’s those little weird things our puppies do that makes us love them so much, right??? 🙂
I have made your Chicken Satay and know it is the best ever and will also try this one, all the recipes I have made from your blog are all delicious and thanks so much and I also must say I love Dozer the way he splays his front legs lol gorgeous and love that you add him in the blog ❤️?
Awww, thank you Kris! I’m glad that you like seeing Dozer on my blog ? Ooh, I do hope you try this one!! I’m actually really excited about it, took quite a few goes until I was truly happy with it, I’m proud of this one! N x
WOW!! It looks incredible! Why do I always get the best inspirations from you when we’re away from home and can’t make the delicious dish!! Not fair. I can’t wait to get going and make it. And Dozer?? He looks like any male enjoying his food — nice and comfy and gnawing away 🙂 xxxooo
BA HA HA!!! I love your way with words Marisa!! (Re: Dozer… 🙂 )
Can you substitute peanuts and peanut butter with anything else (allergies)??
Hi Pat! Though Satay Chicken is traditionally all about the peanut sauce, I really think this recipe will work fabulously with CASHEW NUTS too!
Great idea to use cashews, too. Especially as I have a friend who can eat them but not peanuts. I will report back to let you know it comes out.
Definitely making I this tomorrow night, to allow marinating time! I can taste the burst of flavors already. Thanks, Nagi, and hope you are having a blast up the road from San Diego.
Oh my gosh, I do hope you try it, I would LOVE to know what you think!! Having the best time ever already, been here for just over 1 day!!
This was plate licking good! Mr. Fussy rated it 5 Martinis, on his scale, and would have rated it higher if he could. He can’t stop raving about it (and says, “If Nagi is in La, why doesn’t she come down here?” I think he wants you to cook for us….) and the aftertaste is so lovely, even 10 minutes later. He said it’s among the top dishes he’s ever had—and he said be sure to tell you he’s not a big chicken lover (though he’s liked quite a few of yours!). I had to make a few substitutions: I used a Vietnamese chile garlic sauce instead of fresh chiles (something I often do) and didn’t have lemongrass or kaffir lime so used a splash of lemon and lime juice.
WOAH!! That’s SO COOL Marlene!!! Re: SD, check my other message 😉
Any chance you are taking a side trip to San Diego this time?
I am!! Email me your number, I will call you! N x
This looks so right up my alley. Love curries and peanuts. the sauce looks so divine, thick and creamy. YUM!
Tell me about it!!!