1 garlic clove, crushed

1 tsp curry powder

½ tsp salt

½ lime, juiced

1 tbsp soy sauce

3 tbsp smooth peanut butter

1–2 tbsp water

4 boneless chicken thigh fillets

100 ml full-fat coconut milk

¼ red onion, finely sliced

White wine vinegar, to cover

Pinch of salt

2 portions of cooked basmati rice

½ cucumber, shaved into thin strips

½ red chili, deseeded and finely diced (optional)

50 g salted peanuts, crushed

Freshly chopped coriander

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Preheat the air fryer to 180°C or the oven to 200°C (fan).
In a small bowl, mix together garlic, curry powder, salt, lime juice, soy sauce, and peanut butter. Add water to loosen. Divide the mixture in half.
Coat the chicken thighs with half of the marinade. Roast in the air fryer for 20 minutes or oven for 25 minutes until fully cooked.
For the satay sauce, simmer coconut milk with the remaining marinade in a saucepan for 5 minutes. Remove from heat and let thicken for 5 minutes.
Pickle the onions by placing them in a jar, covering halfway with vinegar, topping with water, and adding salt. Let sit for 20 minutes.
To serve, place rice in bowls, top with chicken, drizzle with satay sauce, and arrange cucumber and pickled onion. Garnish with chili, peanuts, and coriander. Serve with extra sauce on the side.

You can use chicken breast instead of thighs, or swap with tofu/tempeh for a vegetarian version.
Jasmine rice or quinoa can be used instead of basmati rice.
Adjust spice level by adding or reducing chili.
Peanut butter can be replaced with almond or cashew butter.
Leftovers keep for 2–3 days in the fridge; reheat chicken and rice separately from toppings.