Chicken Satay Skewers

Ingredients

for 4 servings

MARINADE

• 150 g (⅔ cup) peanut butter
• 150 mL (⅔ cup) coconut milk
• 4 spring onion, roughly chopped
• 10 cloves garlic, peeled
• 10 g ginger, peeled
• 2 fresh red chilli, roughly chopped
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1 teaspoon tumeric
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 1 lime, juiced
• 8 skinless chicken thigh, diced

SAUCE

• 50 g (⅓ cup) peanut, crushed
• 100 mL (½ cup) coconut milk
• In a food processor, blend all marinade ingredients into a smooth paste.
• Reserve half of the marinade.
• Combine the other half with the chicken thigh meat, cover and chill for 2 hours or overnight.
• Preheat the oven to 220˚C (425˚F).
• Skewer the marinated chicken onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
• Bake the chicken skewers for about 15-20 minutes, until slightly dark brown on the edges and cooked throughout.
• With no oil in the pan, toast the crushed peanuts on low to medium heat, until the peanuts turn golden brown.
• Add in the reserved marinade and coconut milk. Stir and cook until simmering.
• Serve.
• Enjoy!