Satay Chicken

First things first - we toast a range of ground spices to make a dry rub with which we marinate diced, free-range chicken thighs. We then sear the chicken to brown, and, in the spiced oil left behind, cook down onions, garlic and chilli till soft. We add roasted peanuts, coconut milk, home-made chicken stock and kecap manis then blend to make a smooth sauce with a bit of texture, before adding the chicken back in and simmering till cooked. A final taste, and we balance the sauce with lime juice, more roasted peanuts and some crushed kaffir lime leaves.

Free-range chicken, onion, peanuts, chicken stock (bones, carrots, celery, onion, garlic, water, parsley, peppercorns, bay), coconut milk, ground coriander, ground cumin, turmeric, paprika, curry powder, garlic, birds eye chillies, rice bran oil, kecap manis (sweet soy sauce), soy sauce, kaffir lime leaves, lime juice, salt.

• Small:Serves one (hungry!) to two adults with accompaniments
• Large:Serves three to four adults with accompaniments

Sprinkle with coriander leaves and serve with lime wedges, a cucumber salad (diced cucumber, coriander, spring onion, lime juice and salt), plenty of stir-fried Asian greens dressed with oyster sauce or our universal stir-fry sauce, steamed basmati rice or noodles.