Events and Celebrations

  • 4 skinless chicken fillets, about 125 g (4 oz) each, sliced lengthways into 3 strips
  • chopped coriander, to garnish
  • 4 tablespoons soy sauce
  • 4 tablespoons lime juice
  • 1 garlic clove, crushed
  • 1 teaspoon curry powder
  • 1 teaspoon peanut butter
  • pinch of dried chilli flakes
  • 1 tablespoon peanut butter
  • 2 tablespoons lime juice
  • 1 teaspoon curry powder
  • 1 garlic clove, crushed
  • 4 tablespoons water

Soak 12 bamboo skewers in cold water for 30 minutes. Put all the marinade ingredients in a shallow dish and mix until smooth.

Thread the pieces of chicken on to the skewers. Place in the dish of marinade, coat well and leave to marinate at room temperature for up to 2 hours.

Put all the sauce ingredients in a small bowl and mix until smooth.

Cook the chicken sticks on a hot barbecue for 2—3 minutes on each side. Garnish with chopped coriander and serve with plenty of the satay sauce for dipping.

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