chicken satay

Ingredients

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil

Peel the ginger and finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. give it a good mix, add a small splash of water if it’s too stiff, then spoon two-thirds of the mix into a small pan.

Slice chicken thinly and mix with the 1/3 left from the marinade. Leave for 3 hours. When ready to cook put on scewers.

Mix the marinade in the pot with a small tin of coconut milk while heating it up and bringing to a boil. Use as dip

Serve with rice or noodles and a cucumber salad