Chicken Satay Skewers
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 3 large chicken breasts (Cut into bitesize pieces. You should get 16 pieces from each breast)
- • 1 tbsp spice mix
- • 1 tbsp turmeric
- • 1/2 tsp ground coriander
- • 1/4 tsp ground cumin
- • 1/4 tsp ground fennel
- • 1/4 tsp ground ginger
- • 1/2 tsp garlic powder
- • 1 pinch salt
- • 1 onion
- • 1 thumb sized piece ginger
- • 3 garlic cloves (crushed)
- • 1 red chilli (vary to taste )
- • 3 tbsp soy sauce
- • 1 tbsp fish sauce (or 1 tbsp Worscestershire sauce)
- • 3 tbsp granulated sweetener
- • Low Calorie Cooking Spray
- • 600 ml Alpro Coconut Drink (longlife)
- • 4 tbsp PB2 powdered peanut butter (made up to a paste with 8 tbsp of water)
- • 2 tbsp cornflour
Preparation Steps
Combine all spice mix ingredients into a bowl and set aside. We're going to use 1 tbsp to marinade the chicken & the rest in the sauce.
Place the chicken into a non reactive bowl along with 1 tbsp of the spice mix, and mix well. Cover with cling film and leave in the fridge for 30 minutes
Pre-heat your oven to 200°C and soak the cocktail sticks in warm water for 10 minutes.
Thread 2 chicken pieces onto each one, and place on a baking tray and into the oven for 12 minutes
Fry the onion, garlic, ginger and chilli until the onion is soft
Add the freshly ground spices and stir for one minute then add all the other sauce ingredients apart from the cornflour
Simmer over a medium heat for 10 minutes then blitz with a slick blender/in a blender/food processor until smooth then return to the pan
Turn the heat up to high. Mix the cornflour with a little water, then stir it into the simmering sauce, until it thickens