Chicken Satay Curry | Shemin's Recipes

Ingredients

• 800g chicken thighs, bone in and skin on
• 100g Shemin’s Indian or Massaman Curry Paste
• 1 medium onion, sliced
• 2 red chillis, one roughly chopped and one sliced to serve (optional)
• 1 tbsp cooking oil
• 110g roasted, unsalted peanuts roughly chopped
• 150ml chicken stock
• 4 tbsp kecap manis or 2 tbsp of soya sauce mixed with 1 tbsp light brown sugar
• 400ml can coconut milk
• 2 tbsp natural peanut butter
• juice of 1 lime or to taste
• a few sprigs of spring onions chopped and a small handful of chopped coriander