Step 1

Preheat oven to 170°C. Pulse nuts, onion and garlic in a food processor to a rough paste. Add ketjap, sugar, chilli sauce and 1 tablespoon coconut milk. Set aside.

Step 2

Heat oil in a large frypan over medium heat and brown chicken all over. Place on a baking tray and transfer to the oven while you make the sauce.

Step 3

Drain fat from pan. Add peanut paste and cook 1-2 minutes until fragrant.

Step 4

Add stock and remaining coconut milk, bring to boil, then simmer for 5 minutes. Return chicken to pan and cook for a further 5 minutes. Garnish with chilli and kaffir lime leaves and serve with rice.