Satay Chicken Curry (Malaysian)

Combine Satay Seasoning ingredients in a small bowl.

Marinate - Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutes

Cook - Heat 1 tbsp oil in a non stick skillet over high heat. Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm.

Saute aromatics - Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent - around 2 minutes.

Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.

Blitz - Transfer to a blender or small food processor (I use a Nutribullet). Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.

Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.

Add lime leaf or lemongrass - Crush makrut lime leaf in hand a bit (to break leaf to release the flavour). Add lime leaf OR lemongrass and chicken to sauce.

Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.

Serve - Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired. See Note 9 for suggested sides.