• Add chicken, onion and garlic to a searing slow cooker (or fry pan) and sear/seal for 5-10mins. No need to brown chicken, just seal it and soften onion.
• Combine all other listed ingredients in a jug and mix with a stick mixer or blender to thoroughly combine peanut butter through the coconut milk mix.
• Pour over chicken and onion and garlic and turn back to slow cooking setting. (If used fry pan move to slow cooker now)
• Cook on low with tea towel trick in place for 2.5hrs
• Serve on brown rice

Notes

• This produces a lovely thick strong satay sauce. You can reduce the peanut butter to ½ cup if you don’t like a strong peanut taste but we loved it exactly as it was in our family.
• You can also swap crunchy peanut butter for smooth if you prefer and add 1/3 crushed peanuts before serving if you rather.
• The 1 small chilli (without seeds) wasn’t spicy and our 5yr old happily ate this with no concerns