4 - 5
- 4 chicken breasts, skin off and boneless
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- Pinch ground chilli
- 2 tsp finely chopped palm sugar (or brown sugar)
- 1 Tbsp soy sauce
- 1/2 tsp salt
- 2 tsp tamarind purée
- 1 tsp lemon juice
- 1 cup coconut cream
- 1/2 cup blanched peanuts, lightly toasted and finely chopped
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.