Satay Chicken Curry

• 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

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

marinade, onion, garlic, fresh ginger, soy sauce, ground coriander, brown sugar, lime juice, vegetable oil, peanut sauce, coconut milk, crunchy peanut butter, fish sauce, lime juice, chili powder, brown sugar, ground black pepper, fresh coriander

Taken from www.food.com/recipe/satay-chicken-curry-157689 (may not work)