Chicken satay

Chicken satay

Serves: 4 (makes 8)

Time to make: 30 mins , plus 1 hr marinating

Hands-on time: 15 mins

Ingredients

8 wooden skewers
500g lean chicken
olive spray oil
Marinade
¼ cup light condensed milk
½ teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon tamarind paste or purée
½ teaspoon salt
Salad
1 cup sliced cucumber
1 cup cherry tomatoes
2 spring onions, finely sliced
¼ small onion, thinly sliced
1 red chilli, thinly sliced
¼ cup rice or wine vinegar
1 teaspoon sugar

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Instructions

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1 Cut chicken in thin strips. To make marinade, mix ingredients together and marinate chicken in the fridge for at least 1 hour.

2 Thread chicken onto dampened wooden skewers (this prevents chicken sticking). Cover skewer ends with foil.

3 Place skewers on a lightly greased baking tray and spray with a little oil. Cook under a medium-hot grill until chicken is tender and lightly golden.

3 To make salad, mix ingredients together and serve with satay. Garnish with lime wedges and coriander, if preferred.

Serving suggestion

Plain rice

Variations

Make it gluten free: Use gluten-free curry powder.

Nutrition Info (per serve)

Calories 249 cal

Kilojoules 1040 kJ

Protein 31 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 17 g

Dietary fibre 1 g

Sodium 430 mg

Calcium 110 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.