Malaysian Chicken Satay Curry

Step 1: Combine the satay seasoning ingredients in a small bowl.

Step 2: Combine the chicken with 3 1/2 tablespoons of the satay seasoning and the grated onion in a bowl. Marinate for at least 3 hours, preferably overnight; 20 minutes is the minimum.

Step 3: Heat 1 tablespoon of oil in a nonstick skillet over high heat. Cook the chicken in 2 batches until browned all over but still raw inside. Transfer to a bowl, cover, and keep warm.

Step 4: Using the same skillet, reduce the heat to medium and heat 1 tablespoon of oil. Add the chopped chillies, diced onion, and garlic. Sauté until the onion is translucent, about 2 minutes.

Step 5: Add the remaining satay seasoning and cook for 1 minute.

Step 6: Transfer the mixture to a blender or small food processor. Add the chicken stock and 1/2 cup of the peanuts, reserving the rest for later. Purée until fairly smooth; some peanut pieces can remain. Pour the mixture back into the skillet.

Step 7: Add the remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter. Stir to combine.

Step 8: If using makrut lime leaves, crush them lightly in your hand to release their flavour. Add the makrut lime leaves or lemongrass, along with the chicken, to the sauce.

Step 9: Bring the sauce to a simmer, reduce the heat to medium-low, and simmer for 15 minutes, until thickened.

Step 10: Add lime juice to taste. Serve with jasmine, white, or brown rice. Garnish with peanuts, cilantro or coriander leaves, and more chilli if desired.