Chicken Skewers with Satay Sauce - 5 points

Chicken Skewers with Satay Sauce recipe – 5 points

Chicken satay is a traditional South Asian dish, very popular in Indonesia, Thailand, Malaysia and Singapore. Although satay can be made from other meats such as beef, mutton, pork or fish, the most loved one is probably made with chicken. It’s very easy to make.

Servings: 8  Serving Size: 1 piece • Points+: 5 pts 

Calories: 232 • Fat:13.3 g • Protein: 18.4 g • Carb: 11.4 g • Fiber: 2.2 g

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

Preparation1. Prepare the marinade by adding the garlic, onion, coriander, 1/2 tsp salt and 2 tsp sugar to a food processor and pulsing briefly. Add the vegetable oil, turmeric, curry powder and coconut milk and pulse until combined. Put this mixture into a large bowl.
2. Cut the chicken breasts into thin strips. Add to the marinade and chill for at least two hours (or overnight) in the refrigerator.
3. Soak 16 wooden skewers in cold water for half and hour.
4. Add the sweet chilli sauce, peanut butter, tamarind paste, 2 tsp sugar, soy sauce and lime juice in a bowl and mix well using an electric mixer. Add 2 to 3 tablespoons of boiling water, while continuing to mix until the sauce gets to the desired consistency; set aside.
5. Take the chicken from the marinade and thread on skewers. Add a little oil to a frying pan and heat on high. Fry the chicken skewers until just cooked through and transfer to a serving plate.
6. Serve the chicken skewers with the satay sauce. You can also add some dark green salad leaves , parsley and chopped English cucumbers.