Satay Chicken Skewers
Small piece of ginger grated or finely chopped
2 cloves garlic, crushed or finely chopped
zest and lime of 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild/medium curry powder
3 tbsp smooth peanut butter
600g boneless skinless chicken thighs (or breast fillets)
200 ml coconut milk (thorougly stirred)
1 tsp vegetable oil
Cucumber pickle (optional)
1/2 cucumber
1 tbsp white wine vinegar
1/2 tbsp caster sugar
Sweet chilli sauce (optional)
Makes 10 -15 skewers
1. Make the marinade.
2. Mix the ginger, lime zest, lime juice, honey, soy sauce, curry power and peanut butter in a bowl, adding a splash of water if it's too stiff.
3. Put 2/3 of the mixture in a pan.
4. Cut the chicken into strips and stir into the remaining 1/3 of the marinade. Marinate for at least 3 hours, or overnight.
5. Add the coconut milk into the remaining marinade and heat gently over a medium heat for at leat 5-10 mins. The sauce will darken slightly and thicken. It's worth cooking it long and slow.
6. Thread the chicken onto skewers in S shapes.
7. Cook on the barbecue, griddle pan, or in the oven for about 10 mins.
8. Serve with the warm satay sauce.
9. To make the cucumber pickle - dissolve the sugar into the vinegar and add the sweet chilli if using. Make cucumber ribbons with a peeler. Pour the vinegar mixture over the cucumber.
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