Grammy's Kitchen · Chicken Curry · Satay Chicken Curry (Malaysian)
One of 171 chicken curry recipes we measured
323 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 85% | 47% |
| fat | 8% | 3% |
| aromatics | 17% | 17% |
| acid | 4% | 0% |
| sweetener | 1% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 0% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 g | 1 1/2 tsp coriander |
| 3 g | 1 1/2 tsp cumin powder |
| 1 1/2 tsp tumeric | |
| 3 g | 1 1/2 tsp paprika ((sweet or normal, not smoked or spicy)) |
| 3 g | 1 1/4 tsp chilli powder (, adjust to taste (not US "Chili Powder", Note 1)) |
| 7 g | 3 1/2 tsp curry powder (, not HOT (any, Malaysian, generic, Clives of India, Keens)) |
| 8 g | 1 1/4 tsp salt (, cooking / kosher (or 1 tsp table salt)) |
| 8 g | 2 tsp white sugar |
| 750 g | 750g / 1.5 lb chicken thigh fillets (, cut into bite size pieces (Note 2)) |
| 75 g | 1/2 onion ((brown, white or yellow), grated) |
| 27 g | 2 tbsp oil (, separated) |
| 3 - 6 birds eye chillies or other small hot red chillies (, finely chopped (Note 3)) | |
| 40 g | 1/4 cup onion ((brown, white or yellow), finely diced (~ 1/4 onion)) |
| 12 g | 4 garlic cloves (, minced) |
| 240 g | 1 cup chicken broth / stock |
| 110 g | 3/4 cup peanuts, roasted unsalted, (, chopped, separated) |
| 2 tsp kecap manis ((Note 4)) | |
| 16 g | 3 tsp dark soy sauce ((Note 5)) |
| 400 g | 400g / 14oz coconut milk ((preferably full fat but light will be ok)) |
| 32 g | 2 tbsp peanut butter (, pure best but spread ok too, crunchy or smooth) |
| 31 g | 2 tbsp lime juice (, to taste) |
| 3 makrut lime leaves ((formerly kaffir lime leaves) (Note 6)) | |
| 1 lemongrass stalk (, white part only, smashed to burst open (Note 7)) | |
| Peanuts (, chopped) | |
| Cilantro / coriander leaves | |
| Fresh chilli, finely chopped |
Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was wondering what to do with the chicken thigh that was thawing in my fridge, then this recipe of yours happened to pop up on instagram. Since I already had most of the ingredients I reckon it must be kismet. Ha! I made minor adjustments like using only 1 t” — a cook, 5★
“Nagi I don’t know if you saw my instagram comment but I made this the night you posted it- 2 days ago I think. I used three boneless thighs and two bone in for lunches later. Made a large amount of sauce which was delicious. Had to use hoisin to make up for th” — a cook