Chicken Satay skewers!

INGREDIENTS

500g chicken breast

curry powder

red curry paste

1 can (400ml) coconut milk

dark soy sauce

1/2 lime

sugar

salt

wooden skewers

extra virgin olive oil for cooking

Marinade:

1 Tablespoon curry powder

2 teaspoons red curry paste

squeeze of lime (1-2 teaspoons)

pinch of salt

1 teaspoon sugar

1/4 cup coconut milk

Satay Sauce (to dip or pour)

250ml coconut milk

2/3 cups crunchy peanut butter

2 teaspoons curry powder

1 Tablespoon dark soy

2 teaspoons sugar

pinch of salt to taste

METHOD

1. Mix marinade ingredients together and set aside

2. Cut chicken up into cubes (to add to skewer)

3. Add marinade to chicken cubes and mix well until pieces are well coated. Marinade in fridge overnight (or for at least 3-4 hours)

4. Prepare satay sauce - can leave in fridge overnight

5. Once marinaded, add chicken pieces to skewers

6. Cook in pan (with extra virgin olive oil) or cook on barbecue

7. Serve with dipping sauce!