Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You’ll want to make it your regular Friday night fakeaway
Prep:20 mins
Serves 4
1 large chicken, jointed, or 1.5kg bone-in chicken pieces6 garlic cloves, 2 finely chopped, 4 left whole3 lemongrass stalks, bashed and roughly choppedthumb-sized piece of ginger, peeled and finely chopped1 tbsp ground cumin1 tbsp ground coriander1 tbsp ground turmeric2 limes, juiced2 red chillies, 1 roughly chopped and 1 sliced to serve (optional)1 small onion, roughly chopped2 tbsp vegetable oil100g smooth peanut butter4 tbsp kecap manis, or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar400g can coconut milk
STEP 1Put 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 2Heat 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.
