Satay Chicken Curry

Ingredients:

750g (1 1/2 lbs) boneless chicken thighs, skinned and cut into bite-sized pieces
1/2 onion, grated

For the Satay Seasoning:
1 1/2 tsp ground coriander seeds
1 1/2 tsp cumin powder
1 1/2 tsp tumeric
1 1/2 tsp sweet paprika
1 1/4 tsp chilli powder (or more if you like it spicy)
3 1/2 tsp Malaysian curry powder
1 1/4 tsp sea salt
2 tsp white sugar

For the Satay Sauce:
2 tbsp oil, separated
3-6 birds' eye chillies or other small hot red chillies, finely chopped
1/4 onion (brown, white or yellow), finely diced
4 garlic cloves, minced
250ml (1 cup) chicken stock
3/4 cup unsalted peanuts, toasted, chopped, separated
2 tsp kecap manis
3 tsp dark soy sauce
400g (14oz) tin coconut milk
2 tbsp pure, unsweetened, peanut butter
2 tbsp lime juice, to taste
3 kaffir lime leaves or 1 lemongrass stick (white part only, smashed)

To garnish:
Peanuts, chopped
Coriander (Cilantro) leaves
Fresh chilli, finely chopped

Method:

Mix together the satay seasoning ingredients in a small bowl. Place the chicken pieces in a bowl, scatter over 3 1/2 tbsp of the sayay seasoning mix then add the onion and stir to combine. Cover with clingfilm plastic wrap and set aside to marinate in the refrigerator for at least 2 hours (best over night).

When ready to cook, place a wok over high heat. When the wok is hot add 1 tbsp oil and use to fry the chicken, in two batches, until nicely browned all over. Transfer to a bowl, cover and set aside to keep warm.

For the satay sauce, reduce the heat beneath the wok to medium and add the remaining 1 tbsp oil. Stir-fry the chilli, onion and garlic for about 2-3 minutes until the onion is translucent.

Scatter over the remaining satay seasoning, stir to combine then cook for 1 minute until aromatic. After this time, tip the ingredients to a blender or mini food processor. Add the chicken stock and 2/3 of the peanuts. Puree until fairly smooth (you want some chunks of peanuts to ramain). Pour this mixture back into your wok.

Stir in the remaining peanuts, kecap manis, dark soy sauce, coconut milk, peanut butter and lime juice. Stir to combine, allowing the peanut butter to dissolve into the sauce.

Add either the bruised lemon grass or the kaffir lime leaves (crush the lime leaves in your hand before adding). Now stir in the part-fried chicken.

Bring the mixture to a simmer, reduce the heat to medium low and continue cooking for 15 minutes, until the chicken is cooked through and the gravy has thickened to your liking.

Season to taste with lime juice. Turn into a warmed serving dish, garnish with toasted peanuts, coriander (cilantro) leaves, and sliced chilli. Accompany with jasmine rice.