Method
Serves 4-5
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
through.
Heat the marinade ingredients in a saucepan with the peanuts,
allow to bubble and reduce a little.
Serve chicken with sauce on the side.