Name: Satay Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/4 tsp coriander powder; 1 1/4 tsp cumin powder; 1 1/4 tsp tumeric powder; 1 1/4 tsp paprika powder ((any type, even smoked)); 1 1/4 tsp chilli powder ((Note 1)); 3 tsp curry powder ((I use Clives of India)); 1 tsp salt ((or 1 1/2 tsp kosher salt / sea salt flakes)); 2 tsp white sugar; 1.2 lb / 600g chicken thigh fillets (, cut into bite size pieces (or chicken breast)); 1/2 onion ((brown, white or yellow), grated); 2 tbsp oil (, separated); 3 - 6 birds eye chillies or other small hot red chillies (, chopped (Note 2)); 1/2 onion ((brown, white or yellow), finely diced); 4 garlic cloves (, minced); 1 cup / 250 ml chicken broth / stock; 3/4 cup roasted unsalted peanuts (, chopped, separated); 2 tsp kecap manis ((Note 3)); 1 tsp dark soy sauce ((Note 4)); 14 oz /400g (1 can) coconut milk (preferably full fat but light will be ok); 2 tbsp peanut butter; 1/2 cup / 125 ml water; 3 kaffir lime leaves or 1 lemongrass (, white part only, smashed to burst open (Note 5)); 2 tbsp lime juice (, to taste); Peanuts (, chopped); Cilantro / coriander leaves