Peanut Crusted Chicken
1/2 cup chopped unsaleted roasted peanuts
1 tspn sea salt
2 tspns mild curry powder
600g chicken tenderloins
2 tblspns peanut oil
1 medium brown onion, finely chopped
1 clove garlic, crushed
1/3 cup peanut butter
270ml coconut milk
1 tblspn kecap manis
2 tspns brown sugar
1 tblspn lime juice
Process nuts, salt and curry powder together until mixture resembles fine breadcrumbs. Press chicken in peanut mixture.
Heat half the oil in a frying pan over medium-low heat. Cook chicken, in 2 batches, for 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
Meanwhile, heat remaining oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened.
Add peanut butter, coconut milk, kecap manis, sugar and lime juice. Stir until smooth. Cook, stirring occasionally, for 5 minutes or until mixture just simmers. Serve chicken with peanut butter mixture, rice and greens.