Step 1

Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat. Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later). Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of

Step 2

Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan. Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly. Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.