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Place the chicken in a bowl and sprinkle over the baking soda and curry powder.
Use a pair of chopsticks or tongs to mix everything together.
Set the chicken aside for 10-15 minutes while you get on with the rest of the recipe.
Prepare the satay sauce. I tend to do this in a large measuring jug by measuring first the coconut milk and water, and then whisk in the rest of the ingredients.
Heat a large saucepan or wok over high heat with a few tablespoons of oil.
Cook the chicken in batches until lightly golden. The chicken does not need to be fully cooked through at this stage.
Use a slotted spoon to remove the chicken to a bowl.
If necessary, add more oil to the saucepan.
Cook the capsicums (bell peppers) for a few minutes.
Add the onion, garlic and lemongrass.
Sauté for a few minutes until the vegetables have softened slightly.
Return the chicken to the pan, together with any juices which have collected in the bowl.
Add the satay sauce and give everything a good mix.
Simmer gently for a few minutes.
If the sauce is too thick, add some more coconut milk and/or boiling water, until you have the desired consistency. Coconut milk will add further richness and flavour to the sauce, whilst water will slightly dilute or tone down the flavours if the sauce is too strong.
Be careful not to simmer for too long as the vegetables may overcook. Ideally, the vegetables should still have some crunch.
If you are using cashew nuts, either stir them through the sauce to warm them through, or sprinkle them on top to retain their crunch.
Garnish with spring onions (scallions) and coriander (cilantro) before serving.
Serve with steamed Jasmine rice or ramen noodles.