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Chicken Satay Curry

I like Malaysian chicken satay and I like Indian curry. So why not mix the two of my favourite dishes together into a rich chicken satay curry dish?┬áDon’t let the list of ingredients scare you because this dish is very quick to make in under 40 minutes.

Warning: This is a dish for your cheat day. But trust me, it is well worth it. ­čÖé

Marinade Ingredients

  • 1 tbsp mild curry powder (Madras)
  • 1 tsp coriander powder
  • 1 tsp ground fennel seeds
  • 1 tsp ground cumin
  • 1/4 tsp chilli pepper flakes
  • 3 tbsp smooth peanut butter
  • 1/2 lime juice (1 tbsp equivalent)
  • Zest of 1/2 lime
  • 1 tbsp soy sauce
  • 1 tsp clear honey
  • 1 tsp sweet chilli sauce
  • 2 tsp vegetable oil

Curry Ingredients

  • 1 tsp finely grated ginger
  • 2 finely grated garlic cloves
  • 2 shallots (chopped)
  • 1 red pepper (cut in strips)
  • 1 celery stick (chopped)
  • 1 large chicken breast (cut into cubes)
  • 1/2 cup coconut milk
  • 1 cup unsalted chicken broth
  • Salt and pepper to taste
  • Fresh cilantro
  • Crushed peanuts (roasted, unsalted)


  1. Mix the marinade ingredients until smooth.
  2. In a Ziplock bag, marinade the chicken breast cubes with 1/3 of the satay marinade. Chill overnight to infuse the flavour.
  3. Saute shallots, garlic, ginger, celery, and remaining marinade in 1 tablespoon of oil over medium high heat to release fragrance and flavours.
  4. Add chicken broth and coconut milk.
  5. Add chicken breast and red peppers.
  6. Cook for 20-30 minutes. You can also precook the chicken on a grill or in a sous vide cooker beforehand.
  7. Serve over a bed of rice. Garnish with cilantro and peanuts.

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