Chicken Satay Burger

• Zest and quarter the lime.
• Chop the peanuts.
• Trim the salad leaves (reserve 1 leaf per person). 
• Halve the remaining salad leaves lengthways then thinly slice widthways.
• Place a hand on top of the chicken. Slice horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Toss the chicken with the lime zest, half the Thai spice, salt and pepper.
• Place a large pan over medium-high heat with a drizzle of oil. 
• When hot, add the chicken and fry until cooked through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm. Return the empty pan to medium-high heat. 

TIP: Cook in batches if the pan is too crowded.

• Stir the coconut milk to dissolve any lumps.
• Add coconut milk, peanut butter, rogan josh paste, ketjap manis, remaining Thai spice, 1 tsp sugar (per 2P) and 1 tbsp water (per 2P) to the pan. 
• Stir to combine and bring to the boil.
• Reduce the heat and cook, stirring, until thickened and creamy, 2-4 mins. 
• Once reduced, remove from the heat. Add a squeeze of lime juice. Mix together, taste and season with salt and more lime juice if desired.

• Meanwhile, quarter the apple and remove the core and seeds. Cut lengthways into thin slices.
• Squeeze the remaining lime juice into a salad bowl and mix together with 1 tbsp oil (per 2P).
• Add the chopped peanuts, apple and chopped salad leaves to the bowl with the lime dressing, then toss to coat. Season to taste with salt and pepper.
• Pop your burger buns in the oven to warm through, 1-2 mins.