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.

Ingredients

Units Scale

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

Make Seasoning: Whisk coriander, cumin, turmeric, paprika, chilli, curry powder, salt, and sugar until uniform. Reserve.
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).
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.
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.
Blitz Sauce Base: Transfer sautéed mixture to a blender with stock and 1/2 cup peanuts; blend until mostly smooth. Return to skillet.
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).
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