Satay Chicken Curry (Malaysian)

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Ingredients

1 1/2 tsp coriander
1 1/2 tsp cumin powder
1 1/2 tsp tumeric
1 1/2 tsp paprika ((sweet or normal, not smoked or spicy))
1 1/4 tsp chilli powder (, adjust to taste (not US "Chili Powder", Note 1))
3 1/2 tsp curry powder (, not HOT (any, Malaysian, generic, Clives of India, Keens))
1 1/4 tsp salt (, cooking / kosher (or 1 tsp table salt))
2 tsp white sugar
750g / 1.5 lb chicken thigh fillets (, cut into bite size pieces (Note 2))
1/2 onion ((brown, white or yellow), grated)
2 tbsp oil (, separated)
3 - 6 birds eye chillies or other small hot red chillies (, finely chopped (Note 3))
1/4 cup onion ((brown, white or yellow), finely diced (~ 1/4 onion))
4 garlic cloves (, minced)
1 cup chicken broth / stock
3/4 cup peanuts, roasted unsalted, (, chopped, separated)
2 tsp kecap manis ((Note 4))
3 tsp dark soy sauce ((Note 5))
400g / 14oz coconut milk ((preferably full fat but light will be ok))
2 tbsp peanut butter (, pure best but spread ok too, crunchy or smooth)
2 tbsp lime juice (, to taste)
3 makrut lime leaves ((formerly kaffir lime leaves) (Note 6))
1 lemongrass stalk (, white part only, smashed to burst open (Note 7))
Peanuts (, chopped)
Cilantro / coriander leaves
Fresh chilli, finely chopped

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