Easy Chicken Satay
200g/7oz boneless, skinless chicken breasts
juice of 1 lime
1 garlic clove, crushed
1 tsp each ground coriander, cumin and turmeric
¼ cucumber, cut into matchstick strips
For the satay sauce:
100ml/3½fl oz/⅓ cup reduced-fat coconut milk
1 tsp curry paste
2 tbsp reduced-fat peanut butter
squeeze of lemon juice
1 Place the chicken breasts between two sheets of clingfilm (plastic wrap) and beat with a rolling pin until thin. Cut each breast into 3 or 4 long strips, about 2.5cm/1in wide. Place in a shallow dish.
2 Mix the lime juice, garlic and spices to a paste and spoon over the chicken. Stir well, then cover and chill in the refrigerator for at least 1 hour.
3 Meanwhile, heat the coconut milk and curry paste in a small pan over a low heat for 3–4 minutes, stirring. Stir in the peanut butter and lemon juice and heat gently.
4 Remove the chicken from the spicy marinade and thread on to thin bamboo skewers that have been soaked in water.
5 Cook under a preheated hot grill (broiler) for 10 minutes, turning occasionally, or until the chicken is slightly charred and golden brown outside and thoroughly cooked inside.
6 Serve with the satay sauce and cucumber strips.