Categories: April

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves
• 20g fresh coriander
• 4 tsp caster sugar
• 1/2 tsp salt
• 2 tsp mild curry powder
• 1 tbsp vegetable oil, plus extra to fry
• 1 tsp ground turmeric
• 250ml coconut milk
• 500g skinless chicken breasts
• 4 tbsp crunchy peanut butter
• 2 tbsp sweet chilli sauce
• 2 tbsp tamarind paste
• 2 tbsp light soy sauce
• 2 tbsp lime juice

Directions

1. To make the marinade, pulse the onion, garlic, coriander, salt and half the sugar briefly in a food processor to break up. Add the curry powder, oil, turmeric and coconut milk and pulse to combine. Tip into a large bowl.

2. Cut the chicken against the grain into thin strips. Toss in the marinade and chill for 2 hours, or overnight.

3. Soak 16 wooden skewers in cold water for 30 minutes.

4. Put the remaining ingredients in a bowl and whisk well. Add 2-3 tablespoons boiling water, still whisking, until you have a consistency you like. Set aside.

5. Lift the meat from the marinade, discarding any remaining marinade, and thread 2-3 pieces onto the end of each soaked skewer. Lightly oil a griddle or frying pan and put it over a high heat. Cook the chicken in batches for about 3-4 minutes each side, until just cooked through.

6. Serve the skewers with the satay, chopped cucumber and salad leaves.

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