Name: Peanut butter chicken curry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 large chicken jointed, or 1.5kg bone-in chicken pieces; 6 garlic cloves 2 finely chopped, 4 left whole; 3 lemongrass stalks, bashed and roughly chopped; thumb-sized piece of ginger peeled and finely chopped; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp ground turmeric; 2 limes juiced; 2 red chillies 1 roughly chopped and 1 sliced to serve (optional); 1 small onion roughly chopped; 2 tbsp vegetable oil; 100g smooth peanut butter; 4 tbsp kecap manis or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar; 400g can coconut milk; a few spring onions chopped; small handful of coriander chopped; small handful of roasted peanuts roughly chopped (optional)

Peanut butter chicken curry in a large serving dish

1 large chicken
jointed, or 1.5kg bone-in chicken pieces
6 garlic cloves
2 finely chopped, 4 left whole
3 lemongrass
stalks, bashed and roughly chopped
thumb-sized piece of ginger
peeled and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground turmeric
2 limes
juiced
2 red chillies
1 roughly chopped and 1 sliced to serve (optional)
1 small onion
roughly chopped
2 tbsp vegetable oil
100g smooth peanut butter
4 tbsp kecap manis
or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar
400g can coconut milk

To serve

a few spring onions
chopped
small handful of coriander
chopped
small handful of roasted peanuts
roughly chopped (optional)

Method

step 1
Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
step 2
Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.