Chicken Skewers With Satay Sauce

Ingredients

• 1 onion, chopped
• 2 garlic cloves
• 20 g fresh coriander (cilantro)
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 teaspoons mild curry powder
• 1 tablespoon vegetable oil, plus extra to fry
• 1 teaspoon ground turmeric
• 250 ml coconut milk
• 500 g skinless chicken breasts
• 4 tablespoons crunchy peanut butter
• 2 tablespoons sweet chili sauce
• 2 tablespoons tamarind paste
• 2 tablespoons light soy sauce
• 2 teaspoons sugar
• 2 tablespoons lime juice

Directions

1. 1

   For marinade, add onion, garlic, coriander, 2 tsp sugar and salt to food processor and pulse briefly. Add curry powder, oil, turmeric, and coconut mild and pulse until combined. Empty this mixture into a large bowl.

2. 2

   Cut chicken into thin strips. Add to marinade and chill two hours or overnight in refridgerator.

3. 3

   Soak 16 wooden skewers in cold water for half and hour.

4. 4

   Add peanut butter, sweet chilli sauce, tamarind paste, soy sauce, 2 tsp sugar, and lime juice in a bowl and mix well with electric mixer. Add 2 to 3 Tbsp boiling water , still mixing, to desired consistency and set aside.

5. 5

   Take meat from marinade and thread on skewers. Add a little bit of oil to a frying pan and heat on high. Fry chicken skewers until just cooked through (probably needs to be done in two or three batches) and transfer to serving plate.

6. 6

   Serve skewers with satay sauce, chopped english cucumer and dark green salad leaves or flat leaf parsley.