Peanut Chicken Satay

1 kg boneless skinless chicken thighs, trimmed
480 g can coconut milk
1 tsp SIDS CRAZY LEMON
½ cup creamy peanut butter
2 tbsp lime juice
1 tbsp ginger, grated
2 tbsp soy sauce
3 tbsp raw bush honey
1 tbsp toasted sesame oil
2 tsp minced garlic
2 tsp yellow curry powder
1 tsp cumin
1 tsp garam masala
½ tsp red pepper flakes

In a medium bowl combine coconut milk, SIDS CRAZY LEMON, peanut butter, lime juice, ginger, soy sauce, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.
MAKE IT NOW: Add chicken and sauce to either the instant pot or crockpot and cook as directed below.
MAKE IT A FREEZER MEAL: Transfer chicken and sauce to a labelled container or freezer bag and freeze.
COOK IN PRESSURE COOKER: From frozen, transfer chicken and sauce into a pressure cooker. Add in ¼ cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer chicken and sauce into a pressure cooker. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCK POT: From thawed or freshly made, transfer chicken and sauce into slow cooker. Cook on HIGH for 4 hours or LOW 6 hours.
SERVE WITH: My favourite way to serve this is in lettuce cups with chopped fresh coriander and peanuts on top, but this is also great served over rice, in burritos, or on a salad.