SERVES 4
INGREDIENTS:
CHICKEN MARINADE
4 large chicken breasts
3 tablespoons no added sugar crunchy or smooth peanut butter
50 grams (1.75 oz.) block of creamed coconut cut into small pieces
1 clove garlic,
1 Inch piece ginger
1 chilli, deseeded and chopped
3 tablespoons soy sauce (use tamari sauce for a gluten free option)
2 limes
3 teaspoons mild curry powder
2 tablespoons coconut oil melted
CUCUMBER SALAD:
1 cucumber
2 tablespoons rice vinegar
¼ chilli, deseeded and finely chopped
Handful coriander, leaves picked and chopped
METHOD:
CHICKEN SATAY
Place the chicken breasts flat on a chopping board. Cover with a sheet of cling film and bash with a rolling pin or meat mallet, until evenly flat (1cm thick). Cut each breast lengthwise into 4 strips. Place the strips in a large mixing bowl ready for marinating.
Place the ginger, garlic, chilli and the curry powder in a blender. Add the juice of 2 limes, 3 tablespoons of soy sauce and the creamed coconut. Next add ¼ teaspoon of Modern Nature Liquid Stevia Drops Sweetener and half the water and blend the mix together.
Pour half of the marinade over the chicken and massage into the chicken then place into the fridge and marinate for at least one hour (preferably overnight). Keep the rest of the marinade for the satay sauce and refrigerate. If using wooden skewers soak them for one hour before use. While the chicken is marinating prepare the cucumber salad.
Once the chicken has marinated, thread onto the soaked skewers. Put the grill on high, brush the chicken with the melted coconut oil. Grill for 15-20 minutes turning halfway through.
While the chicken is cooking make the satay sauce. Take the remaining half of the marinade (the curry coconut mix) add the rest of the water (75ml) and the peanut butter. Pour into the blender and blend until mixed. Satay Sauce is often served warm, just before serving heat the satay sauce through in a microwave or saucepan for 1-2 minutes.
CUCUMBER SALAD:
Using a vegetable peeler, make ribbons from the cucumber and set to the side. In a bowl mix the Modern Nature Liquid Stevia Drops Sweetener, rice vinegar, chopped coriander and chilli. Place the ribbons into the bowl with the vinaigrette and mix together.
TIP:
This dish is just as delicious served cold. Make extra for a meal on the go or to take to work.
Leftover satay sauce is great dipping sauce for chopped raw vegetables such as carrots.
Either crunchy or smooth peanut nut butter will work. You can even switch peanut butter for cashew nut butter if you prefer.
Soy Sauce often contains gluten. If you are gluten free look for Tamari sauce which is soy sauce that contains no gluten