Chicken Satay with Spicy Peanut Sauce

Preparation time: 40 minutes Rinse and dry chicken, slice into short strips Drain the chicken and impale the pieces on (plus 1-2 hours marinading) 1-2 cm wide. Peel garlic and onion and chop the lemon grass stalks. Push up so that they finely. Wash and deseed chilli, slice thinly. pack loosely together. If the stalks are too Per portion: P: 40 g, F: 39 g, Ch: 8 g, kJ: 2239, long, cut off the thick end and freeze for kcal: 539 Make the marinade by mixing garlic, onion, later use. Grill for about 10 minutes, not too chilli, cumin, soya sauce, oil and 4 table- close to the heat, basting several times with Serves 4-6: spoons of the coconut milk. Add a good the marinade. If you have no grill, fry them For the skewers: 4 chicken breast fillets pinch of salt and pepper. Immerse the in an oiled pan over a brisk heat. Serve with (each about 160 g) chicken in the marinade and stand for 1-2 the warm peanut sauce. 2 cloves garlic, 1 small onion, 1 red chilli hours in a cool place. 1 large pinch ground cumin, 2 tablespoons light soya sauce, 500 ml coconut milk, To make the sauce, roast the peanuts briefly 2 tablespoons oil, Salt, pepper in a pan without fat, cool and chop finely 8-10 lemon grass stalks as skewers or crush. Wash and dry the lemon, grate the skin and squeeze the juice. Gently heat co- For the sauce: conut milk, peanut butter and curry powder 100 g salted, unroasted peanuts, 1 unwaxed in a small saucepan. Stir in chopped peanuts, lemon, 2 tablespoons peanut butter, lemon peel and juice, a pinch of sugar and 1 teaspoon Indian curry powder, Pinch sugar, enough cream to make the sauce deliciously 3-5 tablespoons cream creamy.