Creamy Malaysian Satay Chicken Curry with Rich Peanut Spice

Here’s a flavorful recipe for Creamy Malaysian Satay Chicken Curry with Rich Peanut Spice — a luxurious dish inspired by the bold, nutty satay flavors of Malaysia, elevated into a creamy, comforting curry:

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Creamy Malaysian Satay Chicken Curry with Rich Peanut Spice

Ingredients:

For the Curry Base:

• 1.5 lbs (700g) boneless chicken thighs, cut into chunks

• 2 tbsp oil (peanut or vegetable)

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 red chili (optional, for heat), sliced

• 1 tbsp lemongrass paste or 1 stalk lemongrass, bruised

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp turmeric

• 1 tsp paprika

• 1 tbsp brown sugar or palm sugar

• 2 tbsp soy sauce

• 1 tbsp fish sauce (optional but authentic)

• 1 cup full-fat coconut milk

• 1/2 cup chicken stock (or water)

• 1/2 cup smooth peanut butter (or ground roasted peanuts)

• Juice of 1 lime

• Salt to taste

Garnish:

• Fresh cilantro

• Crushed roasted peanuts

• Sliced red chilies or fried shallots

• Lime wedges

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Instructions:

1. Sear the Chicken:
   Heat oil in a deep pan over medium-high heat. Sear chicken pieces until golden brown. Remove and set aside.

2. Sauté Aromatics:
   In the same pan, add more oil if needed. Sauté onion, garlic, ginger, chili, and lemongrass until fragrant and softened.

3. Spice it Up:
   Add coriander, cumin, turmeric, and paprika. Toast for 30 seconds to release aroma.

4. Build the Sauce:
   Stir in peanut butter, soy sauce, fish sauce (if using), and brown sugar. Pour in coconut milk and chicken stock. Mix well until smooth and creamy.

5. Simmer Chicken:
   Return chicken to the pan. Cover and simmer on low for 20–25 minutes, until chicken is cooked through and tender.

6. Finish the Curry:
   Stir in lime juice. Taste and adjust salt, sugar, or spice levels as needed.

7. Serve Hot:
   Spoon over jasmine rice, roti, or flatbread. Garnish generously with cilantro, roasted peanuts, and lime.