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Satay Chicken Curry

Malaysian Satay Curry Chicken recipe by SeasonWithSpice.com

In the Malaysian spirit of mixing flavors in the kitchen, I thought I would add an extra punch to my chicken curry by combining it with ingredients like peanuts and lemongrass from my favorite dipping sauce - the irresistible satay sauce.

But I know that making curry sounds daunting.  And some may even argue that it requires some level of artistry to make a good pot of curry, but trust me, making curry is about practice until you find the right balance of flavours that suit your taste.

Malaysian curry powder and fresh spices

Not many of us have the time to make curry entirely from scratch, so I would recommend starting with a good quality curry powder like our handcrafted Sweet & Spicy Curry Powder.  Then add in a few fresh ingredients to give it more depth.

fresh herbs and spices for satay chicken curry

Include fresh spices like lemongrass, galangal or ginger or fresh turmeric root, curry leaves, fresh red chili, shallots, and  garlic.

Pound them with a mortar & pestle. This slow, but more rewarding process will extract all the oils and flavours, until they merge together into a paste.

mortar and pestle

Finally, add in roasted chopped peanuts to create another layer of flavour - and that all important crunch - to the existing creamy, rich, fiery and aromatic curry.

ground peanuts for satay sauce

Serve this nutty fragrant Satay Chicken Curry piping hot with rice or crusty bread, and enjoy just about every Malaysian flavor in one dish.

Malaysian Satay Curry Chicken recipe by SeasonWithSpice.com

Satay Chicken Curry by Season with Spice
Serve 2 - 3 persons

What you'll need:
Half a chicken, cut into serving sizes
4 tomatoes, quartered
2 1/2 tbsp of Season with Spice's Sweet & Spicy Curry Powder
1/4 cup oil
3 stalks fresh curry leaves
1/2 cup unsalted dry roasted peanuts, coarsely ground. Keep some in bigger chunks for crunch.
1 cup / 200 ml coconut milk
1 cup water
1 tbsp soy sauce
1 tbsp of coconut sugar, or to taste
dash of salt to taste
a squeeze of lime juice

*Whole spices (1/2 teaspoon of each):
Cumin seeds
Black or brown mustard seeds
Coriander seeds
Fennel seeds

Ground Paste:
4 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger or galangal
1 fresh red chili, seeded (optional - for that extra spiciness)

1. Using a mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender.

1. You can replace the peanuts with cashews. The sauce will still have the satay flavour, but a milder nut taste.


Rosa May said...
This comment has been removed by a blog administrator.
Tanvi_SinfullySpicy said...

Looks so pretty..I love all the spices that go in.Addition of peanuts is what distinguishes it from indian curry..we add cashews, almonds etc but not peanuts- I m going to try this soon!It calling my name :)

torviewtoronto said...

flavourful delicious looking chicken curry

The Procrastobaker said...

This looks FABULOUS :) I simply adore making and tryingout new curries, and this looks like such a gorgeous recipe. Your photos are beautiful too, manage to make a curry look pretty which is no easy task! This is getting one big bookmark for sure :)

Thelittleloaf said...

I adore chicken satay so love the idea of making it into a curry! Discovered this gorgeous blog via The Procrastobaker and will definitely be coming back, it's gorgeous :-)

seasonwithspice said...

Thanks Little Loaf! Your nick name is adorable:)

seasonwithspice said...

Let me know how it turns out if you get a chance to try out. Satay curry is addictive.

seasonwithspice said...

Interesting to know the difference, Tanvi. I tried out cashews & almonds with the same recipe before, they turned out just as great although it is less satay-ish. Anyone who is keen to learn more about Indian curry, you should head over to Tanvi's site - Sinfully Spicy!

Kita said...

I have got to try this dish. I love curry and this made me drool just seeing the pictures.

Sara said...

Yum, this chicken looks SO good! I definitely need to give it a try, yum!! :)

foodingdo said...

Hello ! We absolutely love your recipe and your food pictures, we would be glad if you could submit it to our site. Cheers :)

Rita said...

This is amazing! The pics are soooo tempting...will definitely try out the recipes posted here. Thanks for sharing, Reese & Mark. :)

seasonwithspice said...

Thanks Rita. Hope you will get to try them out!

S said...

Delicious, thank you for the recipe! I used a pound of thinly-sliced chicken breast, a full can of coconut milk, and probably a bit more curry powder than called for. We will definitely make this again.

Season with Spice said...

Thank you for letting us know that you enjoyed the recipe! The types of curry powder and coconut milk vary widely, so I am glad that you made the necessary adjustments and it turned out well.

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