Satay Chicken Curry

Ingredients

• 500 gBoneless chicken thighs
• 4 tbsp (about 50 ml)Creamy coconut milk
• 1 tspCurry powder
• 1 tspChilli powder or paprika
• 1/2 tspTurmeric
• 1 tspSalt
• 1 tbspGrated or finely chopped lemongrass
• 3–4Shallots or small onions
• 3 clovesGarlic, finely chopped or grated
• 1 tbspLemongrass, finely chopped or grated
• 3 tbspNatural smooth peanut butter
• 350 gCreamy coconut milk
• 1/2 tspTurmeric
• 1 tspChilli powder
• 1 tbspCurry powder
• 1 tsp, or to tasteSalt
• 1 tbspSugar
• 250 ml (1 cup)Water
• 2–3 tbspVegetable, sunflower, rapeseed or canola oil
• To tasteRoasted crushed peanuts
• To tasteGreen chilli or bird’s-eye chilli, thinly sliced
• To tasteCoriander, roughly chopped
• To tasteLime wedges

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into medium bite-sized pieces. Mix with the coconut milk, turmeric, chilli powder, curry powder, salt and first measure of lemongrass. Leave to marinate for at least 1 hour, or for longer in the fridge if you have time.

2. 2

   Char the chicken

   Heat a skillet or grill pan over medium-high heat and drizzle in 1 tablespoon of oil. Char the chicken for 2–3 minutes on each side, then set it aside and keep it warm.

3. 3

   Cook the aromatics

   Set the pan over medium heat and add 2–3 tablespoons of oil. Sauté the onions until translucent, then add the garlic and remaining lemongrass and cook until the onions are slightly browned.

4. 4

   Toast the spices

   Add the turmeric, chilli powder and curry powder to the pan and stir for a few seconds.

5. 5

   Make the sauce

   Pour in the coconut milk and water, then add the peanut butter, salt and sugar. Stir well and bring the sauce to a simmer.

6. 6

   Simmer the chicken

   Return the charred chicken to the sauce and cook over low-medium heat for 8–10 minutes, until cooked through. Add more water if the sauce becomes too thick.

7. 7

   Adjust the seasoning

   Taste the curry and add more salt or sugar to suit your preference.

8. 8

   Finish the curry

   Turn off the heat and add the chopped spring onions and chilli slices.

9. 9

   Garnish and serve

   Transfer the curry to a serving dish and top with roasted crushed peanuts and chopped coriander. Serve with plain rice, coconut rice, naan or flatbread.

What is satay chicken curry?

Satay is associated with Southeast Asian cooking, where skewered meat is often served with a peanut-based sauce. This curry takes that peanut-and-chicken pairing in a saucy direction, combining coconut milk and peanut butter with curry spices.

Here, marinated chicken is charred before it is simmered in the sauce. That extra step builds browned flavour while keeping the peanut and coconut sauce creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 588 calories, 26g protein, 15g carbs, 49g fat.

The coconut milk and peanut butter provide most of the fat, while chicken thighs contribute protein and the main share of the meat. The sauce and sugar provide some carbohydrate, with rice or bread adding more when served. Balance the plate with a generous serving of vegetables alongside a moderate portion of rice.

The marinade

Coconut milk: The first measure coats the chicken along with the spices and lemongrass, helping the seasoning cling to the pieces.

Time: The method calls for at least 1 hour of marinating, or longer in the fridge. Although the listed total time is 30 minutes, allow for this additional resting time.

Build the peanut sauce

Aromatics: Cook the shallots until soft and just browned before adding garlic and lemongrass, so they have time to release their fragrance.

Peanut butter: Stir it into the coconut milk and water until the sauce is smooth. Keep stirring as it comes to a simmer to help it blend evenly.

Char, then simmer

The chicken is browned over medium-high heat for 2–3 minutes on each side before it goes into the sauce. Work in batches if needed so the pieces can char rather than crowd together.

Once simmering, cook the chicken over low-medium heat for 8–10 minutes. If the sauce thickens too much, loosen it with a little more water.

Check the finish

The chicken should be cooked through after its time in the curry; check the thickest piece before serving. The sauce should coat the chicken but remain loose enough to spoon over rice.

Taste at the end and adjust the salt or sugar as directed. Add the chilli slices off the heat for a fresh, sharp finish.

What to serve with it

Rice: Plain rice is a straightforward match and soaks up the coconut-peanut sauce. Coconut rice makes the meal richer.

Bread: Naan or flatbread works well for scooping up the curry. Lime wedges add a bright contrast at the table.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Pat the chicken dry if its surface is very wet before charring it.
• Use a natural smooth peanut butter and stir it well into the sauce.
• Keep the curry at a gentle simmer rather than a vigorous boil.
• Add water a little at a time if the sauce becomes thicker than you like.
• Serve lime wedges on the side for a fresh squeeze over the finished curry.

Variations

• Change the heat: Use paprika instead of chilli powder for a milder marinade.
• Make it hotter: Add extra sliced green chilli at the end.
• Use another oil: Sunflower, rapeseed or canola oil can replace vegetable oil.
• Add fresh herbs: Increase the coriander garnish to taste.
• Choose your side: Serve with coconut rice, naan or flatbread instead of plain rice.

Common mistakes to avoid

• Skipping the marinade: Allow at least 1 hour as the method specifies, or the chicken will have less time to take on the seasoning.
• Crowding the pan: The chicken may steam instead of charring; cook it in batches if needed.
• Cooking the spices too long: They need only a few seconds in the pan, so stir them in briefly before adding liquid.
• Letting the sauce boil hard: Keep it at a gentle simmer while the chicken cooks.
• Making the sauce too thick: Stir in a little more water until it reaches a spoonable consistency.
• Forgetting to taste: Check the seasoning before serving and adjust salt or sugar to taste.

How to store

Cool leftovers promptly, place them in an airtight container and refrigerate for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; avoid reheating more than once.

Frequently asked questions