Step 1

Mix the chicken pieces with curry powder, chilli powder and salt.

Step 2

Place a wok or medium/large pan on a medium to high heat and add the oil. Add the chicken pieces when the oil is hot and fry for a few minutes until they are brown on all sides and set aside. (Note 3)

Step 3

Fry the chilli and garlic for a few minutes until fragrant, adding a little more oil if necessary.

Step 4

Add the peanut butter and dark soy sauce then stir in a little of the coconut milk until a smooth paste is formed.

Step 5

Gradually pour in the rest of the coconut milk while stirring continuously to remove any lumps. Then add the sugar, kaffir lime leaves and red pepper and simmer on a medium heat for 5 minutes.

Step 6

Add the cooked chicken and simmer for 5 more minutes. (Note 4)

Step 7

Stir in the lime zest and juice and serve immediately with chopped fresh cilantro/coriander.