Peanut butter chicken curry

• chicken↗1 large

  jointed, or 1.5kg bone-in chicken pieces

• garlic cloves↗6

  2 finely chopped, 4 left whole

• lemongrass3

  stalks, bashed and roughly chopped

• ginger↗thumb-sized piece of

  thumb-sized piece of, peeled and finely chopped

• ground cumin↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• ground turmeric↗1 tbsp tbsp
• limes↗2

  juiced

• red chillies↗2

  1 roughly chopped and 1 sliced to serve (optional)

• small onion↗1

  roughly chopped

• vegetable oil↗2 tbsp tbsp
• smooth peanut butter↗100g g
• kecap manis↗4 tbsp tbsp

  or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar

• coconut milk↗400g can g
• spring onions↗a few

  chopped

• coriandersmall handful of

  chopped

• peanuts↗small handful of roasted

  roughly chopped (optional)

Step-by-step instructions

1. 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.

2. 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.