Satay Chicken Curry

Instructions

1. Cut the chicken into medium, bite-sized pieces. In a bowl, combine the chicken with coconut milk, turmeric, chilli powder, curry powder, salt and lemongrass. Mix well and marinate for at least 1 hour (or longer, or overnight in the fridge)
2. Heat a skillet or grill pan over medium–high heat. Add 1 tablespoon of oil and sear the chicken for 2–3 minutes per side until lightly charred. Set aside and keep warm.
3. Reduce the heat to medium. Add 2–3 tablespoons of oil to the pan and sauté the onions until translucent. Add the chopped garlic and lemongrass and cook until the onions are lightly browned.
4. Stir in the turmeric, chilli powder and curry powder and cook for a few seconds until fragrant.
5. Pour in the coconut milk and water, then add the peanut butter. Season with salt and sugar, stir well and bring to a gentle simmer.
6. Return the grilled chicken to the pan and cook over low–medium heat for 8–10 minutes, until cooked through. If the sauce becomes too thick, add a little more water.
7. Taste and adjust the seasoning with extra salt or sugar, if needed.
8. Turn off the heat and add the chopped spring onions and sliced chilli.
9. Transfer to a serving dish, top with roasted crushed peanuts and chopped coriander, and serve with plain rice, coconut rice, naan or flatbread.