Impress your guests with these tasty chicken skewers and homemade satay sauce.
Place the chicken in a bowl with the honey, ginger, ¼ cup of coconut cream, lime juice and zest. Combine well and refrigerate for 1-2 hours. Thread onto the skewers.
Meanwhile heat 2 tablespoons of oil in a saucepan over a medium heat. Add the shallots, garlic and ginger. Cook stirring for 2 minutes until softened.
Add the Keen's curry powder, coriander seeds, lime juice and zest. Pour in the remaining coconut cream and sugar. Bring to the boil, reduce heat and simmer for 4-5 minutes.
Add the peanut butter and peanuts to the pan, cook for a further 2-3 minutes. Season to taste with salt.
Brush a BBQ or a grill pan with the remaining oil and cook the chicken skewers for 10-12 minutes until golden on all sides and cooked through.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Visit www.keenscurry.com.au to download a free e-book.
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