Recipe from https://www.recipetineats.com/chicken-satay-curry/ .
| 1.2 tsp of coriander powder | mix to make satay seasoning | |||||
| 1.2 tsp of cumin powder | ||||||
| 1.2 tsp of tumeric powder | ||||||
| 1.2 tsp of paprika powder | ||||||
| 1.2 tsp of chilli powder | ||||||
| 3.0 tsp of curry powder | ||||||
| 1.0 tsp of salt | ||||||
| 2.0 tsp of sugar | ||||||
| 1.0 lime juice | add to taste | |||||
| 1.0 tsp of oil for chicken | brown | transfer to bowl | simmer | |||
| 3.0 tsp of satay seasoning for marinade | marinate overnight | |||||
| 600.0 g of chicken thighs | ||||||
| 0.5 onion for marinade | grate | |||||
| 0.2 cup of unsalted roasted peanuts for pan | chop | |||||
| 2.0 tsp of kecap manis | ||||||
| 1.0 tsp of soy sauce | ||||||
| 1.0 can of coconut milk | ||||||
| 2.0 tbsp of smooth peanut butter | ||||||
| 125.0 ml of water | ||||||
| 3.0 kaffir lime leaves | crush | |||||
| 0.5 cup of unsalted roasted peanuts for blender | chop | blend until smooth | ||||
| 250.0 ml of chicken stock | ||||||
| 1.0 remaining satay seasoning | cook 1 min | |||||
| 1.0 tsp of oil for sauce | saute in chicken pan | |||||
| 6.0 small hot chillies | chop | |||||
| 0.5 onion for sauce | dice | |||||
| 4.0 cloves of garlic | mince | |||||