In a bowl, marinate the chicken strips with soy sauce, a teaspoon of curry powder, and a pinch of salt. Let it sit for at least 15 minutes.

In a large skillet over medium heat, sauté minced garlic, ginger, and chili for 2-3 minutes until fragrant.

Add the marinated chicken strips and cook until browned on both sides, about 5-6 minutes. Remove and set aside.

In the same skillet, add peanut butter, coconut milk, soy sauce, and brown sugar. Stir the sauce until it becomes creamy and smooth.

Return the chicken to the skillet and coat it in the peanut sauce. Let it simmer for 5-7 minutes until the chicken is fully cooked.

While the chicken simmers, cook the basmati rice according to package instructions.

Serve the Malaysian peanut satay chicken over the cooked basmati rice. Garnish with red chili flakes or fresh herbs if desired.