Curries, Asian-style

Chicken satay

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 4 (makes 8)

Time to make: 30 mins , plus 1 hr marinating

Hands-on time: 15 mins

Ingredients

More weights & measures

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

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 249cal

Kilojoules 1040kJ

Protein 31g

Total fat 6g

–Saturated fat 2g

Carbohydrates 20g

–Sugars 17g

Dietary fibre 1g

Sodium 430mg

Calcium 110mg

Iron 2mg

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.

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