Chicken Satay Curry

Chicken Satay Curry is a rich, creamy dish inspired by Southeast Asian flavors, combining marinated chicken with a peanut-coconut curry sauce. It’s a fusion favorite that’s both comforting and packed with bold, aromatic spices.

Why You’ll Love This Recipe

• Bursting with nutty, spicy, and savory flavors
• Quick and easy—ready in under 30 minutes if marinated ahead
• One-pot meal with minimal cleanup
• Customizable for different protein or spice preferences
• Great for leftovers—flavors deepen overnight
• Naturally dairy-free
• Kid-friendly with adjustable heat
• Meal-prep friendly
• Perfect with rice, noodles, or flatbread
• A fun, fusion twist on traditional curry and satay

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Coconut milk
• Smooth peanut butter
• Onion or shallot
• Garlic
• Fresh ginger
• Curry powder
• Chili powder or flakes
• Ground turmeric
• Sugar
• Salt
• Oil for cooking
• Water or broth (for sauce consistency)
• Optional: lemongrass, lime juice, fresh cilantro, crushed peanuts, sliced chili for garnish

Directions

1. Marinate the chicken:
   Mix chicken with coconut milk, curry powder, chili, turmeric, and salt. Let sit for at least 30 minutes or overnight.
2. Sear the chicken:
   In a hot skillet or pan, sear chicken until golden on both sides. Remove and set aside.
3. Make the sauce:
   Sauté onion, garlic, ginger (and lemongrass if using) until soft. Add curry powder and chili, then stir in peanut butter, coconut milk, sugar, and a splash of water or broth. Simmer until smooth.
4. Simmer everything together:
   Return chicken to the pan and simmer for 10 minutes until fully cooked and infused with sauce.
5. Serve:
   Spoon over rice or noodles and garnish with chopped peanuts, cilantro, lime wedges, and sliced chili.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes (+ marinate time)
• Cook Time: 20 minutes
• Total Time: 30–60 minutes depending on marination

Variations

• Use prawns, tofu, or paneer instead of chicken
• Add vegetables like bell pepper or broccoli for texture
• Use chunky peanut butter for added crunch
• Add a splash of soy sauce or fish sauce for extra umami
• Try with red or yellow curry paste for a Thai-inspired twist

Storage/reheating

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Freeze for up to 3 months (without garnish)
• Reheat: Warm on stove or in microwave, adding water or coconut milk if needed

FAQs

Can I use chicken breast instead of thigh?

Yes, but thighs are juicier and more flavorful. Adjust cook time to avoid drying out the breast meat.

Is this recipe spicy?

It’s mildly spicy. You can adjust chili powder to taste.

Can I use natural peanut butter?

Yes, just make sure it’s well-stirred and unsweetened for best results.

What’s the best side dish for this curry?

Steamed jasmine rice, coconut rice, noodles, naan, or roti pair perfectly.

Can I skip marinating the chicken?

You can, but marinating adds more depth of flavor.

Is this dish gluten-free?

Yes, if all ingredients (especially broth and peanut butter) are certified gluten-free.

Can I make this in a slow cooker?

Yes—sear the chicken first, then combine everything in a slow cooker and cook on low for 4 hours.

How do I thicken the sauce?

Simmer uncovered to reduce or add more peanut butter for extra richness.

Can I make this vegetarian?

Yes, substitute tofu, tempeh, or vegetables for chicken.

What does the curry taste like?

It’s creamy, savory, nutty with hints of spice and aromatic herbs—comforting and bold.

Conclusion

Chicken Satay Curry is a fast, flavorful dish that delivers creamy texture and complex flavor with little effort. Perfect for weeknight dinners or weekend feasts, it blends the warmth of curry with the nutty comfort of peanut satay. Serve it up with rice or naan, and enjoy a truly satisfying meal.

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