Cooking Time: 8-10 mins
Cooking Time: 8-10 mins
Prep Time: 5 mins
Prep Time: 5 mins
Serves: 4
Serves: 4


  • 3 tbsp crunchy peanut butter
  • 2 tbsp soy sauce
  • 2 tsp clear honey
  • 1 clove garlic, crushed
  • 1 tbsp curry powder
  • finely grated zest and juice 1 lime
  • 100ml coconut milk
  • 2 chicken breast, cut in long strips
  • To serve; chopped cucumber, a handful of torn mint and coriander leaves


  1. Combine 3 tbsp crunchy peanut butter, 2 tbsp soy sauce, 2 tsp runny honey, 1 clove crushed garlic, zest and juice of a lime and a tbsp of medium curry powder.
  2. Place a third in a non-metallic bowl, stir in 2 chicken breasts cut into strips, mix well and marinade for 30 minutes at room temperature or cover and chill for as long as overnight.
  3. Thread the chicken strips onto skewers and cook under a preheated grill for 8-10 minutes until golden.
  4. Place the remaining marinade into a small bowl with 100ml of coconut milk and warm on a stove until marinade begins to thicken. Remove from the heat and let cool.
  5. Serve the skewers with dip, somechopped cucumber, torn mint and coriander leaves.