This is one of those recipes that instantly makes you smile from the very first bite—tender, juicy chicken simmered in a rich, spicy, nutty satay curry sauce. Inspired by Malaysian street food flavors, this curry brings that depth of taste you love from restaurant satay—but without the skewers, and without a trip to the takeaway counter.
My Story Behind the Recipe
I’ve always been obsessed with satay—especially the kind you find at little hawker stalls in Malaysia, with smoke curling up from the grill and skewers sizzling away. But when I want those same bold, savory-spicy flavors at home without standing over a grill or fiddling with skewers, this curry version is my go-to.
The first time I made this for my family, I barely got a chance to sit down. Everyone just kept going back for second helpings and asking where I “ordered it from.” That’s when I knew it was a keeper.
What Makes This Dish So Special
This isn’t your usual peanut satay—this is Malaysian-style chicken satay curry. It’s made with a homemade spice mix, real roasted peanuts, and coconut milk, all blended into a silky sauce that coats each piece of chicken beautifully. You don’t need skewers, and you won’t miss them.
Compared to the Thai version, which leans sweet and creamy, or the Indonesian style, which is heavier on peanut flavor, the Malaysian take hits you with a more complex blend of spices and that irresistible savory kick.
Why You’ll Love This Satay Chicken Curry
This curry ticks all the boxes. The chicken is juicy and perfectly spiced. The sauce is rich and peanutty but not overly sweet. And best of all, it’s easy to make in a big batch for a crowd—or just enough for leftovers tomorrow (trust me, it tastes even better the next day). Plus, you likely have most of the spices in your pantry already.
Ingredients You’ll Need
For the Satay Spice Mix
This simple blend adds the soul to both the chicken and the sauce:
- Ground coriander
- Ground cumin
- Turmeric
- Paprika
- Chilli powder (the hot kind, not American chili seasoning)
- Curry powder (any kind)
- Sugar
- Salt
For the Chicken
I use boneless chicken thighs for max flavor and tenderness, but chicken breast works too.
- Chicken thighs or breast, cut into chunks
- Grated onion (adds great flavor to the marinade)
- Satay spice mix (above)
For the Satay Curry Sauce
- Roasted unsalted peanuts (some blended, some kept for crunch)
- Natural peanut butter (unsweetened for best flavor)
- Fresh red chilies (use any kind you can find, or adjust to your heat level)
- Onion and garlic (the base of flavor)
- Coconut milk (use full-fat for that creamy body)
- Chicken broth (better than water for extra richness)
- Lime juice (a touch of brightness)
- Kecap manis (sweet soy sauce – or DIY it with soy sauce + brown sugar)
- Dark soy sauce (for that deeper color and extra umami)
- Lemongrass stalk (lightly smashed) or kaffir lime leaves (optional but wonderful)
How to Make Chicken Satay Curry
Here’s the game plan:
- Mix the Spice Blend – Combine all the spices and set aside.
- Marinate the Chicken – Toss the chicken with the spice blend and grated onion. Let it sit for at least 30 minutes.
- Sear the Chicken – Just until browned—don’t cook it through.
- Start the Sauce – In the same pan, sauté onions, garlic, and chili.
- Blend It Smooth – Add sautéed aromatics, peanuts, and chicken broth to a blender and blitz until smooth.
- Simmer Everything – Pour the sauce back into the pan, stir in peanut butter, coconut milk, soy sauces, lime juice, and lemongrass or lime leaves. Let it simmer until thick and fragrant.
- Finish with Chicken – Add the seared chicken and simmer until everything’s rich, flavorful, and glossy.
How to Serve It
This curry begs to be spooned over warm jasmine rice, but it also pairs beautifully with:
- Coconut rice
- Roti or flatbreads
- Rice noodles
- Stir-fried veggies on the side
For garnish, scatter chopped peanuts and fresh coriander on top just before serving.
Storage Tips
Leftovers: Store in an airtight container in the fridge for up to 4 days.
Freezing: This freezes like a dream. Just skip the rice, freeze the curry alone, and reheat gently in a pan when ready. Add a splash of water if it gets too thick.
Recipe FAQs
Can I use chicken breast instead of thighs?
Yes, though thighs give better flavor and stay juicier. If using breast, don’t overcook it.
What if I can’t find kecap manis?
Make a quick version: simmer 1/4 cup soy sauce with 2 tablespoons brown sugar until syrupy.
Is it very spicy?
You control the heat. Start with fewer chilies and adjust later with chili powder if needed.
Can I use store-bought peanut butter?
Yes, just avoid ones with added sugar and oil if possible. Natural is best for flavor.
What can I use instead of lemongrass or kaffir lime?
If you can’t find either, it’ll still be delicious. But if you do have one on hand, it’ll add a lovely citrusy lift.
Malaysian Satay
This is a delicious twist on the classic satay fix! This Malaysian-style Chicken Satay Curry is all about juicy chicken marinated in a homemade satay spice blend, then gently simmered in a rich, coconut-laced peanut sauce that’s loaded with flavor. It's the kind of dish you'd expect at a top-notch restaurant – yet surprisingly easy to make at home. No need for obscure ingredients!
Ingredients
Satay Spice Mix
- 1½ tsp coriander
- 1½ tsp cumin
- 1½ tsp turmeric
- 1½ tsp paprika (not smoked or hot)
- 1¼ tsp ground chili (see Note 1)
- 3½ tsp mild curry powder (any type – Malaysian, Clives of India, Keens, etc.)
- 1¼ tsp kosher/cooking salt (or 1 tsp table salt)
- 2 tsp white sugar
Chicken
- 750g (1.5 lb) boneless chicken thigh, cut into bite-sized chunks (Note 2)
- ½ onion (any kind), grated
Satay Sauce
- 2 tbsp oil (divided)
- 3–6 small red chilies (like bird’s eye), finely chopped (Note 3)
- ¼ cup finely diced onion
- 4 garlic cloves, minced
- 1 cup chicken stock
- ¾ cup roasted, unsalted peanuts (chopped, divided)
- 2 tsp kecap manis (Note 4)
- 3 tsp dark soy sauce (Note 5)
- 400g (14 oz) coconut milk (full-fat preferred)
- 2 tbsp peanut butter (smooth or crunchy)
- 2 tbsp lime juice (adjust to taste)
Optional Flavour Enhancer – choose one:
- 3 kaffir lime leaves
- OR
- 1 stalk lemongrass, white part only, smashed (Note 6)
Garnish Options:
- Chopped peanuts
- Fresh cilantro
- Extra chopped chili
Instructions
- Combine all seasoning ingredients in a bowl.
- Toss chicken with 3½ tbsp of the spice mix and grated onion. Marinate at least 20 minutes, preferably overnight (Note 6).
- Heat 1 tbsp oil in a non-stick pan on high heat (Note 7). Sear chicken in 2 batches until browned but not fully cooked through. Set aside in a bowl and cover to keep warm.
- In the same pan, lower heat to medium and add remaining 1 tbsp oil. Sauté chilies, onion, and garlic for about 2 minutes until onion softens.
Add leftover satay spice mix and cook for another minute. - Transfer mixture to a blender or small food processor with the chicken stock and ½ cup of chopped peanuts. Blend until mostly smooth (a few peanut bits are okay). Return to skillet.
- Stir in remaining peanuts, kecap manis, dark soy, coconut milk, and peanut butter.
- Lightly crush the kaffir lime leaves (or smashed lemongrass stalk) to release aroma. Add to sauce with chicken. Bring to a gentle simmer and cook for 15 minutes until sauce thickens.
- Adjust flavor with lime juice. Serve over rice (white, jasmine, or brown) and garnish as desired. See Note 9 for sides.
Notes
- Chili Powder: Use pure ground chili – not the US version labeled “Chili Powder,” which includes other spices. Cayenne pepper is a good substitute.
- Chicken: Thighs are ideal. If using breast or tenderloin, reduce simmer time to avoid drying out (only 5 minutes simmering).
- Alternate proteins: Beef: Use 1 kg beef chuck or ribs (cut into chunks), sear as directed, then simmer with 2 cups of water for 1.5 hours until tender. Uncover to reduce sauce.
Shrimp: 500g peeled. Sear only – don’t simmer. Reduce sauce separately and add shrimp back at the end.
Fish: Less ideal due to the sauce richness, but doable. Follow shrimp method with cubed fish. - Chili Heat: Adjust number of chilies to taste. Six bird's eye chilies make it moderately spicy. For mild, use three or omit and add chili at the end if desired.
- Kecap Manis: A sweet soy sauce that’s thick like syrup. Available in supermarkets or make it: combine ¼ cup soy sauce with ¼ cup brown sugar, simmer until syrupy.
- Dark Soy Sauce: Adds color and richness. Light or all-purpose soy can be substituted, but the sauce will be paler.
- Kaffir Lime or Lemongrass: Adds authentic flavor – either one is fine. Kaffir lime leaves freeze well. For lemongrass, trim and smash the white base to release flavor. Lemongrass paste can also be used (2 tsp).
- Marinating Tips: Best to marinate overnight, but even 20 minutes works thanks to the bold spices.
- Cookware Tip: Use non-stick for best results due to the spice coating on the chicken.
- Serving Suggestions: Steamed jasmine, white, or brown rice. Fresh cucumber and tomato slices. Smashed cucumbers or Asian salads (like sesame slaw or noodle salad)
- Storage: Keeps 4–5 days in the fridge. Also freezes well. Reheat and add a splash of water if needed.
- Recipe Origins: Inspired by a Malaysian chef’s spice blend (via Christine’s Chinese Recipes) and Chinta Ria’s satay sauce (via SBS Food Safari). Adjustments made for convenience and curry-style presentation.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 471Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 24mgSodium: 1173mgCarbohydrates: 48gFiber: 8gSugar: 23gProtein: 21g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’re someone who loves bold, punchy flavors and you’re always torn between ordering satay and curry—this recipe gives you the best of both worlds. It’s rich, savory, layered with spice, and easy enough to make on a weeknight.
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