- 8 wooden skewers
- 500g lean chicken
- olive oil spray
- ¼ cup light condensed milk
- ½ teaspoon ground cumin
- 1 teaspoon curry powder
- 1 tablespoon tamarind paste or purée
- ½ teaspoon salt
- 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
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.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 1g
Make it gluten free: Use gluten-free curry powder.
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