Creamy Malaysian Chicken Satay Curry: A Peanut Lover’s Dream

Have you ever walked past a bustling street food stall and been stopped in your tracks by the intoxicating aroma of sizzling spices and roasted peanuts? That is the magic of Malaysian cuisine. While many of us are familiar with satay skewers, the Malaysian Chicken Satay Curry takes those beloved flavors and transforms them into a rich, comforting main course that you can enjoy without firing up the grill.

This dish is a masterclass in balancing flavors: sweet, savory, nutty, and slightly spicy. It features tender chicken pieces simmered in a luscious peanut-coconut gravy, infused with aromatic lemongrass and turmeric. It’s far more satisfying than your average takeout and surprisingly easy to master at home. In this post, I’ll guide you through making an authentic, bold, and creamy Malaysian Chicken Satay Curry that will become a new favorite in your dinner rotation.

Ingredients

To achieve that deep, complex flavor profile, we will build our own spice blend and sauce. Don’t be intimidated by the list; most are pantry staples!

this now & bake later ❤️

Timing

This curry comes together faster than a slow-cooked stew but tastes just as complex.

• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 25 minutes
• Total Time: 45 minutes active (Ideally marinate overnight for best results)

Step-by-Step Instructions

Follow these steps to layer the flavors perfectly. The key is in the “blitzing” step, which creates a thick, gravy-like consistency.

Step 1: Create the Seasoning Blend

Mix the coriander, cumin, turmeric, paprika, chilli powder, curry powder, salt, and white sugar in a small bowl. Whisk until uniform.

• Tip: Make a double batch of this seasoning and store it in an airtight jar. It’s fantastic on roasted vegetables or grilled meats!

Step 2: Marinate the Chicken

In a large bowl, combine the bite-sized chicken pieces with the grated onion and 3 1/2 tablespoons of your prepared Satay Seasoning. Massage the spices into the meat thoroughly. Cover and marinate for at least 20 minutes, though 3 hours or overnight is ideal for deeper flavor penetration.

Step 3: Sear the Chicken

Heat 1 tablespoon of oil in a large non-stick skillet over high heat. Cook the chicken in two batches to avoid overcrowding the pan. You want the chicken to be browned and golden on the outside but still raw on the inside. Transfer the seared chicken to a bowl, cover to keep warm, and set aside.

Step 4: Sauté the Aromatics

Lower the heat to medium. Using the same skillet (don’t wash it, that fond is flavor!), heat the remaining 1 tablespoon of oil. Add the diced chillies, onion, and minced garlic. Sauté for about 2 minutes until the onion is translucent and soft. Stir in the remaining Satay Seasoning mix and cook for another minute until fragrant.

Step 5: Blitz the Sauce Base

Transfer the sautéed aromatic mixture into a blender or food processor (a Nutribullet works great here). Add the chicken stock and 1/2 cup of the roasted peanuts (reserve the rest for texture later). Puree until the mixture is relatively smooth. It doesn’t need to be baby-food smooth; a little texture is nice.

Pour this blended mixture back into your skillet.

Step 6: Build the Curry

To the skillet, add the remaining 1/4 cup of chopped peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter. Stir well to combine all the liquids.

Add your chosen aromatic: either crush the makrut lime leaves in your hand to release their oils or add the smashed lemongrass stalk. Return the seared chicken (and any resting juices) to the pan.

Step 7: Simmer and Serve

Bring the curry to a gentle simmer. Reduce the heat to medium-low and let it bubble gently for 15 minutes. The sauce will thicken into a rich gravy and the chicken will finish cooking through.

Stir in the lime juice right at the end to brighten the flavors. Serve piping hot over fluffy jasmine rice, garnished with fresh cilantro, extra peanuts, and sliced chillies.

Nutritional Information

This is a rich, energy-dense meal perfect for refueling. Here is an estimated breakdown per serving:

• Calories: ~650 kcal
• Protein: 35 g
• Fat: 45 g (High healthy fats from nuts and coconut)
• Carbohydrates: 18 g
  • Fiber: 4 g
  • Sugar: 6 g
• Sodium: 950 mg (Dependent on soy sauce brand)

Healthier Alternatives

If you are looking to lighten up this rich Malaysian Chicken Satay Curry, try these simple swaps:

• Reduce Saturated Fat: Swap the full-fat coconut milk for light coconut milk. The sauce will be slightly thinner, but you can thicken it by simmering slightly longer.
• Leaner Protein: Use chicken breast instead of thigh fillets. Just be careful not to overcook the breast during the simmering stage; 10 minutes should be sufficient.
• Vegetarian Option: Replace the chicken with firm tofu cubes or cauliflower florets. If using tofu, pan-fry it separately first for texture.
• Sugar Control: Reduce the white sugar and rely on the natural sweetness of the onions and coconut milk. You can also swap the sugar for a natural sweetener like monk fruit.

Serving Suggestions

A great curry deserves great sides. Here is how to create a complete Malaysian feast:

• Rice: Steamed Jasmine rice is classic, but Coconut Rice (Nasi Lemak) makes it even more decadent.
• Bread: Serve with Roti Canai (a flaky flatbread) to mop up every drop of that delicious peanut sauce.
• Freshness: A side of pickled cucumbers or a simple pineapple and cucumber salad adds a necessary acid crunch to cut through the rich, creamy sauce.
• Drink: Pair with an iced tea or a cold beer to balance the spice.

Common Mistakes to Avoid

• Overcooking the spices: When sautéing the spice blend in Step 4, watch it closely. Spices can turn bitter if they burn. Solution: If the pan is too dry, add a splash of water.
• Boiling the coconut milk rapidly: High heat can cause coconut milk to split or curdle. Solution: Keep the heat on medium-low once the milk is added to maintain a velvety emulsion.
• Using raw peanuts: Raw peanuts lack the depth of flavor needed here. Solution: Ensure you buy roasted unsalted peanuts, or roast them yourself in a dry pan for 5 minutes.

Storing Tips

Curries often taste better the next day as the flavors meld!

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop or in the microwave. You may need to add a splash of water or stock as the sauce thickens significantly when cold.
• Freezer: You can freeze this curry for up to 2 months. Thaw overnight in the fridge. Note that the coconut milk may separate slightly upon thawing; just stir vigorously while reheating to bring it back together.

Conclusion

This Malaysian Chicken Satay Curry is the perfect bridge between a comfort meal and a culinary adventure. It offers the familiar, kid-friendly taste of peanut butter and chicken, elevated by the exotic notes of lemongrass, lime leaf, and turmeric. It is creamy, hearty, and undeniably delicious.

We hope you give this recipe a try! Do you prefer using lemongrass or lime leaves in your curry? Let us know in the comments below. Don’t forget to rate the recipe if you loved it!

FAQs

Q1. What is Kecap Manis and can I substitute it?

Kecap Manis is an Indonesian sweet soy sauce that has a thick, syrupy consistency like molasses. If you can’t find it, you can make a quick substitute by mixing 1 part regular soy sauce with 1 part brown sugar or maple syrup and simmering until thickened.

Q2. Can I use store-bought satay sauce instead?

You can, but you will lose the fresh, vibrant flavor profile of making it from scratch. Store-bought sauces are often overly sweet and lack the aromatic punch of the fried spices and fresh aromatics used in this recipe.

Q3. My sauce is too thick/thin. How do I fix it?

• Too thick: Stir in a little extra chicken broth or water, one tablespoon at a time, until you reach your desired consistency.
• Too thin: Let it simmer uncovered for another 5–10 minutes. The peanut butter and reduction process will naturally thicken it.

Creamy Malaysian Chicken Satay Curry: A Peanut Lover’s Dream

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• Author: Evelyn Marcella Rivera
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Tender chicken simmered in a lush peanut–coconut gravy perfumed with lemongrass or makrut lime. All the street‑food satay vibes—no grill required, just a skillet and pantry spices.

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Ingredients

Units USM Scale 1x2x3x

Satay Seasoning Blend

• 1 1/2 tsp coriander powder (ground)
• 1 1/2 tsp cumin powder (ground)
• 1 1/2 tsp turmeric powder
• 1 1/2 tsp paprika (sweet or regular)
• 1 1/4 tsp chilli powder (adjust to taste)
• 3 1/2 tsp curry powder (mild Malaysian or generic)
• 1 1/4 tsp salt (kosher/cooking salt)
• 2 tsp white sugar

Chicken & Marinade

• 750 g chicken thigh fillets (cut bite‑size (≈1.5 lb))
• 1/2 whole onion (grated)

Satay Sauce

• 2 tbsp vegetable oil (divided)
• bird’s eye chillies (3-6, finely chopped)
• 1/4 cup onion (finely diced)
• 4 cloves garlic (minced)
• 1 cup chicken stock
• 3/4 cup roasted peanuts (unsalted; chopped & divided)
• 2 tsp kecap manis (sweet soy)
• 3 tsp dark soy sauce
• 400 ml coconut milk (full‑fat (14 oz))
• 2 tbsp peanut butter (smooth or crunchy)
• 2 tbsp lime juice (to taste)

Aromatics (choose one)

• 3 makrut lime leaves (bruised)
• 1 stalk lemongrass (white part only, smashed)

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Instructions

1. Make Seasoning: Whisk coriander, cumin, turmeric, paprika, chilli, curry powder, salt, and sugar until uniform. Reserve.
2. Marinate Chicken: In a bowl, combine chicken, grated onion, and 3 1/2 tbsp seasoning. Massage well; cover and chill 20 minutes (3 hours or overnight best).
3. Sear: Heat 1 tbsp oil in a large skillet over high heat. Sear chicken in 2 batches until browned outside but still slightly underdone; transfer to a bowl and cover.
4. Sauté Aromatics: Reduce heat to medium. Add remaining 1 tbsp oil, chillies, diced onion, and garlic. Cook 2 minutes until soft. Stir in remaining seasoning; cook 30–60 seconds until fragrant.
5. Blitz Sauce Base: Transfer sautéed mixture to a blender with stock and 1/2 cup peanuts; blend until mostly smooth. Return to skillet.
6. Build Curry: Stir in remaining 1/4 cup peanuts, kecap manis, dark soy, coconut milk, and peanut butter. Add makrut lime leaves or smashed lemongrass. Return chicken (plus juices).
7. Simmer & Finish: Bring to a gentle simmer and cook 15 minutes until chicken is cooked through and sauce thickens to a rich gravy. Stir in lime juice to brighten. Discard lime leaves/lemongrass. Serve with jasmine rice; garnish with cilantro, extra peanuts, and sliced chillies.

Notes

Control heat with the number of bird’s eye chillies or swap for milder chilli. If sauce thickens too much, loosen with a splash of stock. Peanut allergy? Use cashew butter + toasted cashews. Great next day—the flavors deepen overnight.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Main Course
• Cuisine: Malaysian

Nutrition

• Calories: 650
• Sugar: 6
• Sodium: 950
• Fat: 45
• Carbohydrates: 18
• Fiber: 4
• Protein: 35