Chicken satay curry

Method

1. 1

   Season the diced chicken and then mix with 1 tbsp brown sugar, 1 tbsp dark soy sauce, 1 tbsp peanut butter, and 1 tbsp of coconut milk. Marinate for at least an hour in the fridge.

2. 2

   Take the chicken out of the fridge 10–15 minutes before cooking. Cook the chicken pieces in a griddle or frying pan for a couple of minutes to seal but not cook through; set aside.

3. 3

   Add the garlic, spring onion, and chilli to a lightly oiled pan and mix, then add 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp peanut butter, and 2 tbsp curry powder and stir.

4. 4

   Add the rest of the coconut milk followed by the chicken and simmer for around 20 minutes; serve with rice or noodles.

5. 5

   If making this in the slow cooker, I would still marinate, then griddle or pan fry the chicken first to seal and lock in flavour, then transfer the chicken with the other ingredients into the slow cooker.