Creamy Satay Chicken Curry is a rich peanut and coconut curry packed with bold Malaysian style satay flavour. Tender chicken simmers in a creamy sauce with lemongrass, kaffir lime and chilli, while Jimmy’s Saté Sauce adds deep authentic flavour without a long ingredient list. This comforting curry comes together easily and is perfect for simple weeknight dinners served with fluffy rice.
Jimmy’s Sate Sauce has always been my secret weapon for satay stir-fries, but one chilly night I wanted something richer, creamier and more comforting. That’s where this curry came from — the perfect marriage of silky coconut, peanut butter and Jimmy’s iconic spice blend. It has all the nostalgic takeaway satay flavour I love, but with a proper curry warmth that makes it the kind of dish you’ll want on repeat.
Why You’ll Love this Satay Chicken Curry
- Big, authentic satay flavour with almost no effort
- Creamy, rich sauce that clings beautifully to the chicken
- Uses Jimmy’s Sate Sauce for depth of flavour
- Mild or spicy – completely adjustable
- Perfect for weeknights and freezer-friendly
- Comforting but still quick to make
Jimmy’s Sate Sauce
Jimmy’s Sate Sauce is legendary for a reason – it’s the satay base used by many Chinese restaurants across Australia. Deep peanut flavour, aromatic spices and a gentle heat make it perfect for marinades, stir-fries and curries. In this dish, the coconut cream softens the spice, so start with 2 tablespoons and add more depending on your heat preference.
It’s available at Asian grocers, Harris Farm and online. Once you add it to your pantry, you’ll never go back.
Ayam Satay Seasoning
Ayam Satay Seasoning is a fragrant blend that instantly gives dishes that classic satay flavour. It’s perfect for quick marinades and pairs beautifully with chicken. Though not found in every supermarket, Asian grocers and online stores always have it, and it’s a fantastic pantry staple for fast flavour.
Top Tips for the Satay Chicken Curry
- Use chicken thighs – they stay tender and juicy.
- Sear the chicken first for deeper flavour.
- Blend the onion/peanut base if you want a silky, restaurant-style sauce.
- Simmer gently to avoid splitting the coconut cream.
- Taste as you go – Jimmy’s Sate Sauce has heat, so add gradually.
- Don’t skip kaffir lime or lemongrass if you want that fresh lift.
- Let it rest a few minutes before serving – the sauce thickens beautifully.
Serving Suggestions
Steamed jasmine rice is the perfect base for this satay – simple, fluffy and ideal for soaking up the creamy satay sauce. Coconut rice is a lovely twist if you want something a little extra. Serve with chopped peanuts, fresh coriander, sliced chilli and shredded lime leaves for brightness.
Storage
Cool completely, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave until piping hot. The flavour actually improves the next day, making this a great make-ahead option.
More recipes you may enjoy
- Satay Chicken Stir Fry
- Satay Chicken Wings
- Satay Chicken Noodles
- Easy Kerala Fish Curry
- Bill Granger’s Curried Chicken & Rice
- Thai Green Prawn Curry
Love cooking with Jimmy’s? Find more easy recipes and tips in my Jimmy’s Saté Sauce Guide.
Creamy Satay Chicken Curry
Ingredients
- 1kg chicken thigh fillets, trimmed of excess fat and cut into 3cm cubes
- 2 tablespoons Ayam Satay Seasoning (See Note 2)
- 1 onion, diced
- 4 cloves garlic, chopped
- 1-2 long red chillies, sliced (deseeded for less heat if desired)
- ½ cup unsalted roasted peanuts
- 1 cup chicken stock (or water)
- 400ml can coconut cream (or coconut milk)
- ¼ cup smooth peanut butter
- 1 lemongrass stem, white part only, bruised
- 2 kaffir lime leaves, torn
- 2 -3 tablespoons Jimmy's Sate Sauce (See Notes 3)
- Salt, to taste
TO SERVE
- Steamed rice
- Unsalted peanuts, finely chopped
- Coriander
- Sliced red chilli
- Finely shredded kaffir lime leaves
Instructions
- Combine chicken, 1 tablespoon of neutral oil and 1 tablespoon of the satay seasoning in a bowl and mix well to combine. Cover and chill for at least 10 minutes but up to overnight.
- Heat a 2 teaspoons of vegetable oil in frying pan or Dutch oven over high heat. Add half the chicken and cook until lightly browned all over but not cooked through. Remove with a slotted spoon to a plate and set aside. Repeat with remaining chicken. Set aside.
- Heat a further 1 tablespoon of vegetable oil in the pan over medium heat and add the onions, garlic and chilli. Cook for 5 minutes or until softened. Add remaining satay seasoning and stir well for 1 minute. Remove from heat and transfer to a blender or small food processor. (This step is OPTIONAL. It justs makes a smooth sauce. If you prefer it more chunky, skip this step but make sure you finely chop the peanuts before adding).
- Add the peanuts and chicken stock to the onion mixture and process until smooth. Return the sauce to the pan over medium heat and add the coconut cream, peanut butter, lemongrass and kaffir lime leaves. Stir well to combine.
- Return the chicken to the pan and bring to a simmer. Reduce heat to medium low and simmer for 20 minutes or until chicken is cooked through. Add Jimmy's Sate Sauce and stir until throughly combined. Taste and season with salt if need be.
- Serve the satay chicken over steamed white rice. Garnish with chopped peanuts, fresh coriander, red chilli and shredded lime leaves if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - AYAM SATAY SEASONING
This Satay Seasoning is a rich blend of naturally dried herbs and spices for use in preparation of satays or marinades. It has loads of flavour and is great just sprinkled on chicken or beef and then thread onto skewers which are chargrilled on the bbq.
The only downside to this is that it is NOT available from the large supermarkets (not that I have ever seen but Woolworths website has it). I buy from an Asian grocer or online. It is well worth it though and great for nights when your too busy to make a homemade marinade. - JIMMY’S SATE SAUCE
Jimmy’s Sate Sauce is unquestionably the world’s best satay sauce – a bold claim but once you’ve tried Jimmy’s, there is no looking back. It’s an authentic Malaysian recipe, a delicious aromatic blend of peanuts, oriental herbs and spices with a wonderful aroma. This sauce can be used as a dipping sauce and also in marinades and stir fries to flavour chicken, beef, pork, vegetables, seafood and noodles.
It does have a spice kick to it. When I use in a stir-fry I tend to only add 1 heaped tablespoon so its not too spicy, but in a curry like this it needed more. The coconut cream mellows it out, so I added 3 tablespoons and the heat was fine for my partner (his not too big on spicy food, where as I am), but I suggest adding 2 tablespoons, tasting, then adding more to suit your taste buds.
Again, this is not something available from large supermarkets (maybe some carry it Im not sure, I have never seen it). You can buy from your local Asian grocery store, Harris Farm Markets (and other gourmet food stores), Amazon or purchase online. You won’t regret it…
LOVE this Satay. It has become a weekly dinner.
Yay! That honestly makes my day. So happy it’s a regular on your menu now! Thanks for sharing Christie ❤️