Step 1

Cut the chicken with medium bite-size pieces. Season the chicken pieces with coconut milk, turmeric, chilli powder, curry powder, salt, and lemongrass. Mix well, set it aside and marinate for at least 1 hour. ( If you have more time you can leave it for more hours or keep it in the fridge overnight. )

Step 2

Heat the skillet or grill pan over medium-high heat. Drizzle one tablespoon of oil and char the chicken for 2-3 minutes on each side. Set it aside and keep it warm.

Step 3

Heat the pan into medium heat, add 2-3 tablespoons of oil, saute the onions until translucent, follow with chopped garlic and lemongrass and cook until the onions are slightly brown.

Step 4

Then add the seasonings turmeric, chilli powder, and curry powder for few seconds.

Step 5

Pour the coconut milk, water, and peanut butter. Season with salt and sugar. Stir it well and bring it to simmer.

Step 6

Placed the grilled chicken pieces back in the curry sauce and cook with low-medium heat for 8-10 minutes until cooked through. ( If the sauce is too thick, add more water if needed. Adjust the water to the desire consistency. )

Step 7

Make a taste test and add more salt or sugar to your taste.

Step 8

Turn off the heat and add chopped spring onions and chilli slices.

Step 9

Transfer to serving plate, topped with roasted crushed peanut, and chopped coriander. Simply serve it with plain rice, coconut rice, naan or flat bread.