Sensational Satay Chicken with Peanut Sauce

Cooking time: 45 minutes

Serving size: Serves 4

Marination time: 2 hours-overnight

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INGREDIENTS

Satay Marinade

• 2 cloves garlic, crushed

• ½ tsp ground coriander

• ½ tsp curry powder

• ¼ tsp ground cumin

• 2 Tbsp neutral oil (sunflower or rapeseed)

• 1 Tbsp brown sugar

• 1 Tbsp fish sauce (vegan: replace with soy sauce)

• ¼ tsp sambal oelek

• 500g chicken breast, cut into thin strips (vegan: replace with tofu)

Peanut Sauce

• 1 Tbsp neutral oil (sunflower or rapeseed)

• 1 onion, finely chopped

• 1 clove garlic, crushed

• 2 small red chillies, finely chopped

• ½ tsp curry powder

• ¼ tsp ground cumin

• 60g ground roasted peanuts

• 60g chunky peanut butter

• 1 tin coconut milk (400ml)

• 2 Tbsp brown sugar

• 2 Tbsp lemon juice

• 2 tsp fish sauce (vegan: replace with soy sauce)

• ¼ tsp red curry paste (or samal oelek/mild chilli paste)

METHOD

SATAY

1.) Combine garlic, coriander, curry powder, cumin, oil, brown sugar, fish sauce and sambal oelek in a bowl.

2.) Add the chicken strips to the bowl and mix well. Marinate the chicken for at least 2 hours in the fridge.

3.) This marinated chicken works really well if you cook the chicken in a griddle pan or on the BBQ. Alternatively, fry the chicken in a medium/hot pan until cooked through.

PEANUT SAUCE

1.) Heat the oil in the pan and sauté the onion until just soft but not browned.

2.) Add the garlic, chillies curry powder and cumin and cook for 1-2 minutes.

3.) Add the nuts, peanut butter and remaining ingredients and stir until well heated through.

4.) Gently simmer the sauce to thicken but be careful not to overheat as it will begin to separate. Warning: try not to eat too much of the sauce before you serve it, it's that delicious...really!

5.) Serve the satay and peanut sauce with either stir-fried vegetables or rice and Asian slaw.

To make this recipe vegan, replace fish sauce with soya sauce and replace chicken with tofu.