Chicken Satay with Peanut Sauce

Ingredients

• 800g Lilydale Free Range chicken thighs
• 1 stalk of lemon grass (white part only), roughly chopped
• 2 large cloves of garlic
• ¼ brown onion, cut into chunks
• 2cm piece of ginger, peeled
• 1 tsp turmeric
• ½ tsp ground coriander
• ½ tsp salt
• 1 tsp sugar
• ¼ cup coconut milk
• Peanut oil
• 2 tbsp peanut oil
• ¼ brown onion, minced
• 2 cloves garlic, minced
• 2cm piece of ginger, minced
• 1.5tbsp curry powder
• 1 stalk curry leaves
• 1c coconut milk
• 3/4c natural chunky peanut butter
• 1/4c tamarind water (using 10g pulp) OR 1-2 tsp tamarind paste
• 1 tsp salt
• Cucumber, cut into large cubes
• Red onion, cut into large cubes
• Cooked compressed rice, cut into large cubes