In a bowl, mix together the garlic, ginger, soy sauce, sugar, curry powder and peanut butter.

Separate the mixture in half, transfer one part to a saucepan, and set it to one side.

Add two or three tablespoons of water to the bowl for a looser consistency. Add the chopped chicken to the bowl and mix together until the chicken is coated.

Cover the bowl with cling film or similar and leave for at least 30 minutes to marinate.

Preheat the air fryer at 200°C for a few minutes.

If you are using kebab skewers, thread the chicken pieces onto them.

Otherwise, add the chicken direct to the air fryer basket or air fryer liners. If your air fryer basket is prone to sticking (some are) brush a little oil over it first.

Cook for 12 minutes, shaking the chicken halfway (there is no need to shake if using kebab sticks!)

Check the chicken is cooked all the way through by cutting the largest chicken piece in half. Cook for a little longer if necessary.

You can make the satay sauce during the last 5 minutes of the air frying time. Add the coconut milk to the saucepan and stir together with the peanut mixture.

Gently heat for about 5 minutes until the sauce is heated all the way through.

Serve the chicken satay with the sauce as a dip or drizzle the sauce over the top and serve with noodles or rice.