Satay Chicken Curry with Free-Range Chicken Thigh

A good satay chicken curry gives you three wins on a busy night.

1. Reliable chicken tenderness
2. A sauce that’s big on peanut and coconut without fuss
3. A repeatable method you can remember after one read.

This Satay Chicken Curry does exactly that. Free-range chicken thigh marinated with pantry spices, a quick char for flavour, then a short simmer in a creamy sauce you’ll want over rice or flatbread.

If you’re juggling the commute, sports drop‑offs and dinner, this flow keeps stress low. Marinate earlier (even 1 hour helps), sear for colour, then let the sauce finish the job.

Why free-range chicken thigh is the right cut (butcher’s view)

Ask Church Street Butcher staff for boneless, skinless chicken thigh trimmed into medium bite‑size pieces (about 3–4 cm). Thigh has slightly more intramuscular fat than breast, which means it stays tender through the two hot steps this recipe uses: a 2–3 minute sear per side for colour, then a gentle 8–10 minute simmer in the sauce. That extra juiciness also helps the meat carry nutty peanut and rounded coconut flavours.

Choosing free‑range or higher‑welfare chicken isn’t just about ethics; good welfare often correlates with consistent eating quality. Look for credible certifications where available and buy from trusted local suppliers.

Flavour architecture — from marinade to sauce

This curry earns its depth by repeating core notes from the marinade in the sauce. You start with coconut milk, curry powder, chilli powder, turmeric, salt and lemongrass on the raw chicken; that short soak seasons the meat and buffers it during searing. In the pan, you follow with onion and garlic until lightly browned, then briefly toast turmeric, chilli and curry powder to wake the spices. Liquids go in next—coconut milk and water—followed by peanut butter, a pinch of sugar and a little more salt. The result is glossy, nutty and balanced rather than cloying.

Two small techniques matter. Keep the spice‑toasting short (seconds, not minutes) to avoid bitterness, and return the chicken only once the sauce is simmering so it stays tender. Finish with spring onion and sliced chilli for freshness and adjustable heat.

Step‑by‑step flow — marinate, sear, simmer (about 25–30 minutes hands‑on)

1) Marinate (at least 1 hour, or overnight): Toss thigh pieces with coconut milk, turmeric, chilli powder, curry powder, salt and lemongrass. Even 20–30 minutes helps if you’re short on time, but longer delivers deeper flavour.

2) Sear (2–3 minutes per side): Heat a skillet or grill pan and add a little oil. Sear the chicken until lightly charred. You’re building flavour here, not fully cooking—set the pieces aside and keep them warm.

3) Build the sauce (about 10 minutes): In the same pan, add a touch more oil, soften the onion to translucent, stir in garlic and lemongrass. Toast the turmeric, chilli powder and curry powder briefly, then add coconut milk, water and peanut butter. Bring to a gentle simmer, season with salt and sugar, and stir until smooth.

4) Finish (8–10 minutes): Return the chicken and simmer on low–medium until cooked through and glossy. If the sauce thickens too much, thin with a splash of water. Off the heat, stir through spring onion, top with roasted crushed peanuts and coriander.

Cook temps, cooling and reheating

1. Aim for 75 °C in the centre of the chicken—use a clean probe thermometer in the thickest piece.
2. If you’re keeping food hot for seconds, hold it at 60 °C or higher.
3. For leftovers, cool quickly in shallow containers. A simple home rule: cool promptly and refrigerate within a few hours, then reheat to steaming hot.

Serving Ideas for Melbourne Spring

Keep it simple with plain or coconut rice or tear up naan/flatbread to scoop. A bright cucumber and herb salad cuts the richness, and a plate of wedges—lime, sliced fresh chilli, extra crushed peanuts—lets everyone tune their own bowl.

For spring in Melbourne, think asparagus, broccoli, sugar snaps or green beans on the side. Lightly char them in the same pan after searing the chicken, then finish the sauce—less washing‑up, more flavour. Pick what looks best at your local market.

Quick swaps and diet notes (nuts, gluten, kid‑friendly)

1. Nut‑free household: Traditional satay is peanut‑based; if you need a peanut‑free version, use roasted sunflower seed butter for texture and add a little toasted sesame oil for a nutty aroma. Always check labels and manage cross‑contact carefully.
2. Gluten‑free: The base recipe uses spices and peanut butter; check labels on curry powder and stock if you substitute. Serve with rice or a GF flatbread.
3. Kid‑friendly: Keep the base mild and add chilli at the table. A small spoonful of peanut butter stirred in just before serving can help temper the heat for sensitive palates.

Shop and prep like a local

1. Portions: Plan 150–180 g thigh per adult for generous bowls; scale up for leftovers. Ask for bite-sized trimming to medium chunks so everything cooks evenly.
2. Make‑ahead: Marinate in the morning (or overnight). If you like a second easy dinner next week, freeze a second batch raw in the marinade in a labelled bag; thaw safely in the fridge before cooking and follow the same steps.
3. Lunch boxes: Cool the cooked curry quickly in shallow containers and refrigerate promptly. Reheat until steaming hot.

Conclusion & Wrap

Choose thighs for reliability, they stay juicy through sear and simmer and suit satay’s bold flavours. Repeat the spices across the marinade and sauce for depth without fuss.

Follow simple safety steps, ensure it’s 75 °C at the centre, reheat quickly, and serve hot. Pair the curry with bright, seasonal vegetables for balance. If you’re nearby, you can order free-range chicken thighs and pantry bits online from Church Street Butcher and cook this tonight.

Order online today — pick up free‑range chicken thigh and pantry bits from Church Street Butcher to cook this satay tonight.