600gm skinless chicken breast
(or 6 pork butterfly steaks)
1/3 cup finely chopped onion
(I used eschallot because I needed to use them up but they have a more delicate flavour as well)
1/4 cup crunchy peanut butter
1 tbs soy sauce
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp chilli powder
1 tsp minced garlic
3/4 cup coconut flavoured light evaporated milk
(or plain with 1 tsp coconut essence)
Cut the chicken, or pork, into strips and thread onto twelve wooden kebab sticks.
Coat griddle pan with cooking spray, heat to high and cook chicken skewers, in batches if necessary until browned and cooked through.
While the chicken is cooking, spray a small saucepan with cooking spray and saute the onion and garlic for two minutes, then add the rest of the ingredients. You might need to whisk it a bit to break up the peanut butter. Bring to the boil, reduce heat and cook for a few minutes till thickened. Set aside, sauce will thicken a little more on standing.
Serve chicken skewers with sauce spooned over. Garnish with some fresh coriander if desired.
Serves 6 @ 6 ProPoints.
Everyone enjoyed this tonight, I think next time I would add more chilli powder or some minced chilli into the sauce.
