SERVES 4 | 1 HOUR PREP | 15-20 MINUTES COOKING
For the marinade...
2 garlic cloves
small piece of ginger
zest and juice of 1 lime
2 tbsp soy sauce
1 tsp clear honey
1 tbsp medium curry powder
5 tbsp crunchy peanut butter
1 fresh red chilli
4 chicken breast fillets (or 2 large breasts, like mine - whey!)
165ml can coconut milk
1 tsp vegetable oil
Blitz all your marinade ingredients until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
Cut each chicken breast into equal strips and toss with half the satay sauce. Marinate in the fridge for at least 2 hours, but preferably overnight.
Thread your chicken onto skewers. Pop a pan on a medium-high heat with a tablespoon of oil. Cook your chicken through, turning regularly to get an even, golden crunch on the outside. Dependant upon how thick you've cut your chicken strips, it may take 15 minutes to cook through.
Chuck your finely chopped onion into a pan with the remaining satay sauce and the coconut milk. Simmer until thickened (5-6 minutes) and serve in a dipping bowl.