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 · PER SERVING45M COOK

CAL 36%·PRO 81%

CARBS 27G15% OF CAL

7G FIBER13G SUGAR7G OTHER

FAT 54G67% OF CAL

23G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

maincurrychickendairy free

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 5

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

At a glance

PER SERVING · TIME 45M

CAL 36%·PRO 81%

CARBS 27G15% OF CAL

7G FIBER13G SUGAR7G OTHER

FAT 54G67% OF CAL

23G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 25m
Sodium: 956mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1139mg
Calcium: 77mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 956MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Satay Chicken Curry (Malaysian)

Nutrition & ingredients

Ingredients

At a glance