Chicken satay skewers

Ingredients

  • 500g boneless chicken, cut into thin strips to put skewer through

  • 1 tin coconut cream

  • 1 Tbsp curry powder

  • 3 cloves garlic, minced

  • 2 tsp crushed ginger

  • 1/2 C peanut butter (I used crunchy)

  • 2 Tbsp soy sauce

  • Juice of one lime

  • 1 Tbsp sweet chilli sauce

  • Chopped peanuts and coriander to garnish (optional)

Directions

In a bowl, combine chicken, curry powder, half a cup of coconut cream, one minced garlic clove, 1 tsp crushed ginger, salt & pepper to taste. Cover and place in the fridge to marinate for approx 2 hours or overnight.

To make the peanut sauce, combine the remaining coconut cream, garlic, ginger, peanut butter, soy sauce, lime juice and sweet chilli sauce in a pot. Stir over medium heat until the sauce bubbles and thickens.

Soak the bamboo skewers in water so they don’t burn when you cook them. Thread the chicken pieces onto skewers, cook in a pan or on the bbq until they’re cooked through (use a wee bit of oil if needed). Serve the skewers with satay sauce drizzled over the top. Add peanuts & coriander to garnish. YUM! Enjoy, Sarah x

Dinner, LunchSarah Martelli