Serving for 4 Persons
Ingredients
4 chicken breasts
2 teaspoons of curry powder
2 teaspoons of palm sugar or brown sugar
1 tablespoon of soy sauce
1/2 teaspoon of salt
1 teaspoon of lemon juice
1 teaspoon of tamarind puree
1 cup of coconut cream
1/4 cup of blanched peanuts, chopped and lightly toasted
Method
1. Slice each chicken breast in half crossways, and then into 6 strips. Place into a shallow oven dish with the curry powder, sugar, soy sauce, salt, lemon juice, tamarind and coconut. Cover and put in the fridge for at least half an hour (if you can marinate for a few hours the flavor is even better).
2. Thread the marinated chicken strips onto bamboo skewers which have been presoaked in water. Reserve the marinade for using later.
3. Pan fry or barbecue the chicken skewers until the chicken has browned and is thoroughly cooked through.
4. Heat the reserved marinade in a saucepan with the chopped peanuts and bring to a simmer, leaving the sauce to cook until it has reduced a little.
5. Serve the chicken skewers with sauce on the side.
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