Chicken Satay Skewers

Method

1. In a small saucepan or frying pan, heat 1 tablespoon of the vegetable oil over a low-medium heat. Add the chopped onion and stir-fry for 1-2 minutes or until just beginning to soften.

2. Add the teaspoon of madras powder and stir-fry for 1 minute. Add the peanut butter and stir-fry for a further minute or until the peanut butter is just beginning to melt.

3. Add the light soy sauce, dark soy sauce, coconut milk, brown sugar and dried chilli flakes, along with 75ml of water.

4. Bring to boil and simmer on a low heat until the sauce is combined and you reach the desired consistency. Remove from the heat and set aside. The sauce will thicken upon cooling and can be reheated when needed, adding a little water if necessary.

5. Trim any excess fat from the chicken breast and cut the meat into 6-8 long thin slices. Put them in a bowl with a pinch of madras powder, coriander powder, turmeric powder, cornflour, remaining vegetable oil and 1 teaspoon of water. Mix well and set aside to marinate for 10 minutes.

6. Preheat the grill to high.

7. Thread the chicken strips onto the skewers, threading in and out of each strip so that you pierce each one several times. Each skewer should comfortably hold two strips of chicken.

8. Grill the skewered chicken on a high heat for about 2-3 minutes each side, or until the chicken is cooked through and just beginning to char. The chicken skewers also cook very well on a double-plated health grill for about 5-6 minutes.

9. Remove the cooked chicken skewers and arrange on a serving dish. Drizzle the prepared sauce and serve with egg fried rice.