(at time of publication)
- 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.
Make it gluten free: Use gluten-free curry powder.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 1g
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