Serves 2 (449 calories per serving)
FOR THE CHICKEN SKEWERS * 300g skinless chicken breasts, sliced into strips * 100ml coconut milk * 1 tablespoon honey * 1-2 tablespoons soy sauce * handful of fresh coriander, finely chopped * 3 garlic cloves, finely diced * pinch of ground turmeric * 1 teaspoon ground cumin * 1 fresh red chilli, deseeded and finely chopped
FOR THE SATAY SAUCE * handful of raw peanuts, crushed * 1 tablespoon soy sauce * 1-2 teaspoons ground turmeric * 1 teaspoon palm sugar or honey * 1 tablespoon coconut milk * handful of fresh coriander, finely chopped
If using wooden skewers (you’ll need about six), soak them in water for 20 minutes before using.
Place all the ingredients for the chicken skewers in a large bowl and combine well, massaging the marinade ingredients into the meat. If you have time, leave the chicken to marinate for about 2 hours in the fridge.
Preheat the oven to 200°C/gas mark 6.
Transfer the marinated chicken strips to a baking tin and bake in the oven for 15-20 minutes, turning them halfway through, or until cooked (see tip, below).
Meanwhile, make the satay sauce. Place all the ingredients in a bowl, add a tablespoon of water and blend using a stick blender.
Thread the cooked chicken strips on to the skewers and serve with the satay sauce, either poured over the chicken or in a bowl for dipping.
* If you like, you can cook the chicken pieces in a griddle pan on the hob, or on the barbecue for 10-15 minutes, or until cooked through and slightly charred. Try using prawns instead of chicken.