Satay Chicken Curry - cooking recipe

Ingredients

500 g boneless skinless chicken
Marinade
1 small onion
2 garlic cloves
1 inch peeled fresh ginger, finely chopped
4 tablespoons soy sauce
1 teaspoon ground coriander
2 teaspoons brown sugar
2 tablespoons lime juice
1 tablespoon vegetable oil
Peanut Sauce
300 ml coconut milk
4 tablespoons crunchy peanut butter
1 tablespoon Thai fish sauce
1 teaspoon lime juice
1 tablespoon chili powder
1 tablespoon brown sugar
ground black pepper
Garnish (optional)
fresh coriander

Preparation

Cut chicken into pieces, place in a bowl.
Blend all marinade ingredients, pour over chicken, stir.
Cover with cling film, marinate in fridge for at least 2 hours, stirring occasionally.
Remove chicken and grill under preheated grill for 8 to 10 minutes or until cooked, turning and brushing with marinade.
Meanwhile, make peanut sauce by blending peanut butter, fish sauce, lime juice, chilli powder, and sugar.
Pour into saucepan and cook gently for 5 minutes stirring occasionally, season to taste with pepper (and salt if you really must).
Add chicken and stir through.
Serve with rice, garnish with fresh coriander.