Chicken sa­tay

Serves 2 (449 calo­ries per serv­ing)

Living Etc - - ENTERTAINING / ETC -

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.

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