Banging Satay Chicken Curry

Get everything ready before you start cooking!

- All ingredients on the table

- Combine the Satay Marinade ingredients in a small bowl - ground cumin, sugar, curry powder, paprika, turmeric, chilli, salt and ground coriander

- If you can marinate the chicken the night before great! if not, no drama, 30 mins in the fridge will do the job.

- Roughly chop the onions

- Zest and then juice the lime

Think about your sides to compliment your main. I would recommend fluffy basmati rice, a quick thinly sliced cabbage slaw, extra peanuts and chopped coriander and a wedge of lime.

1. Combine the Satay Marinade ingredients in a small bowl (excluding the chicken & onions). From the bowl, add 3 tablespoons of the Satay Marinade to the chicken and onions in a bowl and marinate for 30 minutes in the fridge, or preferably overnight.

2. In a non-stick pan over high heat with a glug of oil, add the marinated chicken and cook until browned all over and cooked through. Then place in a bowl for the moment.

3. Turn heat down a little add 1 tbsp of oil, followed by chill, onion and garlic cloves. Saute until onion is translucent which will be around 2/3 minutes. Then add remaining Satay Marinade and cook for 1 minute.

4. It should be starting to stick to the pan. Now add the stock and peanut butter and transfer all the mixture into a food processor. Puree until pretty smooth - some peanut chunks can remain, no drama.

5. Then add back to the pan followed by the ketchup, soy sauce, lime juice and zest, coconut milk, and 100ml water. Stir to combine.

Bring to simmer, turn the heat down to medium and simmer for 15 minutes until thickened. If it's not thickening up, you can whisk in a teaspoon of flour or cornflour until its thick enough.

Serve with rice, cabbage slaw, peanuts and coriander leaves.

BIFF, BOSH, SATAY NOSH!