Chicken Breast and Sweet Potato Satay Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

In a large saucepan, combine the peanut butter, sambal paste, ketjap manis, hot water for the sauce (see pantry for amount) and the remaining Indonesian style spice mix.

Mix well until smooth. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash hands and utensils after handling raw meat.

Pop the saucepan on medium-high heat and gradually stir in the browned chicken, coconut milk, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.

Simmer, stirring constantly, until thickened, 2-4 mins. Remove from the heat, then stir in half the lime juice and season with salt. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Once the sweet potato is cooked, pop the satay pan back on medium heat and stir in the sweet potato. 

Add the peas to the pan and simmer until piping hot, 1-2 mins, then remove from the heat. 

Taste and season with more salt and lime juice if needed. Add a splash of water if it's a little too thick.