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120 ml/4 fl oz/0.5 cup coconut cream
Salt and freshly ground black pepper
1 kg/2.25 lb chicken meat, cut into 4 cm/1.5 in cubes
60 ml/4 tbsp smooth peanut butter
2.5 ml/0.5 tsp chili powder
5 ml/1 tsp grated lemon rind
10 ml/2 tsp light brown sugar
250 ml/8 fl oz/1 cup water
Juice of 1/2 lime
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Method :
Mix the coconut cream with salt and pepper to taste and marinate the
chicken pieces for 2 hours. Drain, reserving the marinade. Thread the meat
on to skewers and grill (broil) under a medium grill (broiler) for 20
minutes, turning frequently and basting with the marinade until cooked
through.
Meanwhile, mix together the peanut butter, chili powder, lemon rind, sugar
and water in a saucepan, bring to the boil and simmer for 20 minutes. Stir
in the lime juice and serve with the satay sticks. |