2 chicken breasts
50g balti curry paste
1 small onion
1 clove garlic
75g coconut milk
50g crunchy peanut butter
Fresh coriander (optional)
Soak 4 wooden skewers in water for at least 30 minutes.
Cut the chicken into large cubes and rub with oil and curry paste. Leave to marinate while you prepare the rest of the ingredients.
Heat the sauté pan and add some oil. Soften the onion and then the garlic. Don’t allow them to take on any colour! Spoon off any excess oil. Add the peanut butter and coconut milk and mix everything together to make a sauce. (Keep the heat low and stir all the time, or the sauce may split)
Thread the chicken onto the skewers and cook under a pre-heated grill.
Add any leftover marinade to the sauce and simmer for about 5 minutes to thicken.
Serve with boiled rice. Sprinkle with coriander if wished.
If the sauce splits mix in a paste of cornflour and simmer, stirring, until it comes together again. (About ½ teaspoon of cornflour mixed to a paste with a little cold water should be enough)