Satay chicken curry

650g skinless and boneless chicken thighs

350g frozen mixed sliced peppers

3 tsp frozen chopped garlic

3 tsp frozen chopped ginger

1 onion, finely sliced

3 tbsp crunchy peanut butter

1 tbsp mild curry powder

1 tbsp runny honey

2 tbsp soy sauce

juice of 1 lime

1 tbsp frozen chopped coriander

1 chicken stock cube, crumbled

1 x 400ml tin of coconut milk