These skewers are not like the ones you get from a Chinese or Thai takeaway.
They are packed full of flavour and are so simple to do, you can easily knock these up for friends, parties or as a TV nibble.
Recipe (serves 2 – 3)
2 chicken breasts (or 5 boneless and skinless chicken thighs)
1 tbsp soy sauce
2 garlic cloves, minced
Chunk of fresh ginger, grated
1 red chilli, de-seeded and chopped finely
Juice of 1/2 lime
1 tbsp of mild curry powder
2 tbsp runny honey
4 tbsp chunky peanut butter (you can use smooth, but I like the crunch!)
100ml coconut milk (or use milk if you won’t use the rest of the 400ml coconut can soon)
2 spring onions, chopped on the diagonal
1 tbsp sesame seeds (optional)
4-6 skewers, soak in water for 30mins before use so they don’t burn
Chop the chicken breasts into slithers.
Mix the soy sauce, garlic, ginger, chilli, lime juice, curry powder, honey and peanut butter together in a bowl.
Remove 2/3 of the mixture and put into a small saucepan. With the remaining 1/3 in the bowl, add the chicken pieces and mix well. Leave to marinate, covered in the fridge for 30 minutes (leave longer if you can).
After 30 minutes, remove the chicken and thread onto the skewers. Weave the chicken back and forth onto the skewer so it has an even thickness for even cooking. You will only need 2 -3 pieces per skewer.
Heat up a griddle or frying pan until hot ( you can use a hot grill if you prefer). Cook the chicken on one side until crispy and brown. Turn over and continue to cook until brown all over and cooked through. This should take 12-15 minutes depending on the thickness of the chicken.
Whilst the chicken is cooking, add the coconut milk (or milk) to the rest of the peanut mixture in the saucepan. Heat up until hot and set aside until the chicken is ready. This should be a dipping sauce consistency, but not too runny.
Serve the chicken skewers on a serving platter, with the sauce poured over and some extra in a bowl on the side if there is too much. Sprinkle over the spring onions and sesame seeds.