Why is this dish cheeky? I have no idea, you will have to ask the guys at BBC GoodFood. It is tasty, though, so it can be featured here. Boyfriend approved.
It seems that the original recipe was written to involve children in the kitchen, although I do not know what kind of a maniac would let children handle raw chicken (salmonella), skewers (pointy), thick sauce (dangerous splattering of the very hot liquid), and the grilling plate (hot hot hot, splatter splatter splatter, cannot reach the stove).
I have left out the unnecessary pandering to the generation that will pay into my pension fund, featured in the original recipe, and here it is. Quick and tasty. I would recommend using kitchen gloves to coat the chicken in marinade and skewer it.
Chicken satay
Ingredients
- small piece ginger
- 2 garlic clove
- 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
- cooked rice and lime wedges, to serve
For the cucumber salad
- 1 cucumber
- 2 tbsp white wine vinegar
- 1 tbsp golden caster sugar
- sweet chilli sauce (optional)
- bunch coriander, leaves picked (optional)1
Instructions
- 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, adding a small splash of water if it’s too stiff, then spoon two-thirds of the mix into a small pan. Set aside for Step 3.
- Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then stir well2. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
- While the chicken is marinating, pour the coconut milk into the pan and stir together with the peanut butter mix. The sauce needs to be heated gently and stirred.
- The chicken needs to be threaded into ‘S’ shapes onto the skewers.
- Heat a grill pan to high and brush it with oil. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
- Using a swivel-blade peeler, peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until you get to the seeds. Repeat with each side of the cucumber.
- Mix a dressing for the cucumber, then pour over the cucumber. Add coriander if you insist. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.