Slice chicken breast in half crossways and then into 6 long
strips. Place chicken in a shallow dish with the spices, sugar,
soy, salt, lemon juice, tamarind and coconut cream. Refrigerate for
30 minutes (or longer if possible).
Thread chicken strips onto bamboo skewers that have been soaked
in water. Pan-fry or barbecue chicken until coloured and cooked
Heat the marinade ingredients in a saucepan with the peanuts,
allow to bubble and reduce a little.
Serve chicken with sauce on the side.
Mid-week menu inspiration: Do you suffer from a slight
meal slump in the middle of the week?
We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
Keep me updated on the following shows:
© 2013 North Port Events Ltd
Please try again (make sure your caps lock is off), or if you have forgotten your password click the link below to have your password emailed to you .