Chicken satay

Serves: 2
Ingredients
Chicken breast boneless 200gms
Peeled garlic, finely chopped 2 cloves
Lemongrass, finely chopped 1 stalk
Fresh coriander, chopped 1 small bunch
Yellow curry powder 1 tbsp
Tamari powder 1 tsp
Brown sugar 1 tbsp
Salt ½ tsp
Coconut milk 200 gms
Oyster sauce 1 tbsp
Fish sauce 1 tbsp
Chilli powder 1 tsp
Vegetable oil 1 tbsp
Method
In a mixing bowl, combine the sauces, salt, chilli powder, lemongrass, coriander, brown sugar, curry powder, tamari powder, garlic and coconut milk.
Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate for at least 2 hours; overnight is best.
Preheat a grill to a high heat.
Weave the chicken onto skewers, then grill for 5 minutes per side with oil.
Serve with peanut sauce and cucumber vinegar sauce.

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