RecipeTin Eats· by Nagi | RecipeTin Eats★ 5.0 (323)

Satay Chicken Curry (Malaysian)

Name: Satay Chicken Curry (Malaysian)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5, 5 - 6 people
Cuisine: Asian
Ingredients: 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; 750g / 1.5 lb chicken thigh fillets (, cut into bite size pieces (Note 2)); 1/2 onion ((brown, white or yellow), grated); 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); 3 makrut lime leaves ((formerly kaffir lime leaves) (Note 6)); 1 lemongrass stalk (, white part only, smashed to burst open (Note 7)); Peanuts (, chopped); Cilantro / coriander leaves; Fresh chilli, finely chopped

Nutrition Facts

Per serving · recipe makes 5 · 45m total

Servings

Calories

36% of a 2,000 cal day

727KCAL

Protein

40g81% DV

% DAILY VALUE

Total Fat54g

70%

Saturated23g

100%

Unsaturated32g

—

Total Carbs28g

10%

Fiber7g

26%

Total Sugars13g

—

incl. Added Sugars3g

Starch8g

—

Sodium969mg

42%

% Daily Value is based on a 2,000 calorie day.

A Malaysian satay curry with chicken marinated in warm spices and simmered in a rich peanut and coconut sauce. Aromatic and moderately spiced with deep savory flavors.

Ingredients

5 SERVINGS

1½ tspcoriander
1½ tspcumin powder — ground
1½ tsptumeric
1½ tsppaprika — sweet or regular, not smoked or spicy
1¼ tspchilli powder — not us chili powder
3½ tspcurry powder — not hot
1¼ tspkosher salt — or table salt
2 tspwhite sugar
750 gchicken thigh fillets — cut into bite-size pieces, 1½ lb
½onion (brown, white or yellow) — grated
2 tbspoil
3–6bird's eye chillies — hot, finely chopped, or other small hot red chillies
¼ cuponion (brown, white or yellow) — finely diced, ¼
4garlic cloves — minced
1 cupchicken broth / stock
¾ cuppeanuts, roasted unsalted, chopped
2 tspkecap manis — sweet indonesian soy sauce
3 tspdark soy sauce
400 gcoconut milk — full-fat preferred, light acceptable, 14 oz
2 tbsppeanut butter — pure preferred, spread acceptable, crunchy or smooth
2 tbsplime juice
3makrut lime leaves
1lemongrass stalk — white part only, smashed
Peanuts — chopped
Cilantro / coriander leaves — fresh
Fresh chilli — finely chopped

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on RecipeTin EatsNagi | RecipeTin Eats’s original page

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maincurrychickendairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

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