Ultimate Chicken Satay Inspired Curry

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve the baby corn lengthways. Trim the pak choi, then separate the leaves. Halve any thick broccoli stems lengthways.

Cut the lime into wedges.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine a good squeeze of lime juice, the lime zest and sugar for the pickle (see pantry for amount). Season with salt and pepper.

Toss the cucumber chunks through the dressing, then set aside.

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once the oil is hot, add the diced chicken and bell pepper to the pan, sprinkle over the Indonesian style spice mix and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Stir in the peanut butter, sambal (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts) and half the ketjap manis. Mix well and stir in the coconut milk. 

Bring to the boil, add the baby corn, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and Tenderstem®. Stir-fry until just soft, 5-6 mins.

Once softened, lower the heat and add the remaining ketjap manis and a splash of water. Fry for 1 min more.

Once the chicken is cooked and the satay sauce has thickened, remove from the heat. Squeeze in some lime juice.

Taste and season with salt and pepper if needed. Add a splash of water if it looks a little thick.