Satay Chicken

Serves: 4

Time:  approx 25 minutes, plus 1 hour to marinade

Ingredients

For the marinade:

pinch turmeric
½ tsp ground coriander
2tbs soy sauce
1 lime, juice only
1tsp sugar
400g chicken breast mini fillets, or breast fillets cut into strips

For the sauce:

150g Duerr’s Crunchy Peanut Butter
200ml coconut milk
1 red chilli, finely chopped
1 tsp sugar
3-4 tbs soy sauce
1tsp lemongrass puree (optional)

To serve:

½ cucumber
3 spring onions, finely sliced
1 red chilli finely sliced
few sprigs fresh coriander, chopped

Method

1. In a large bowl, mix the marinade ingredients, add the chicken and stir to coat all the pieces. Cover and return to the fridge to marinate for at least an hour. Meanwhile, soak some wooden skewers in water
2. Once the chicken has had time to marinate, preheat the grill
3. Now make the sauce. Place all the ingredients into a saucepan and gently heat through while stirring. Turn off the heat, cover with a lid and set aside
4. Remove the skewers from the water and thread the chicken pieces onto the skewers then grill for 2-3 minutes on each side until cooked and golden. Ensure the meat is thoroughly cooked throughout
5. Using a speed peeler, make long ribbons of cucumber and mix with a few of the spring onions and the sliced chilli. Serve with the chicken skewers, garnished with coriander and spring onions and the satay sauce on the side for dipping