"'I hate chicken satay', said no one EVER. Except maybe someone that has a peanut allergy. So lucky for them, my version is peanut free! It's super easy to knock together and the kids will love it." INGREDIENTS: For the skewers... 1 kg chicken breasts 1/4 cup of coconut milk 1 teaspoon turmeric powder 2 tablespoons coconut sugar 1 teaspoon coconut aminos (just use tamari if you can't find these) For the satay sauce... 1/2 cup almond butter 1 cup coconut milk Thumb size piece of ginger, grated 2 tablespoons coconut aminos 1 1/2 tablespoons coconut sugar 1 teaspoon fish sauce 1 teaspoon turmeric powder 1 teaspoon curry powder 1 teaspoon onion powder 1/2 teaspoon chilli flakes Juice of 1 lime Cut the chicken into large chunks and thread onto wooden skewers (I made 7 sticks). Mix the remaining ingredients in a bowl and pour over prepared skewers, coating well. Leave to marinade for a few hours. When you're ready to cook the skewers, preheat oven to 200 degrees. Place the skewers on a foil-lined tray and bake for approximately 20 minutes. While the chicken is cooking you can whip up the sauce. Place all ingredients in a small saucepan and combine well over a medium heat. Simmer for 4-5 minutes until sauce thickens. Sauce will thicken more on standing.
By Holly Purdy, InnerFight foodie and coachHow do you make this? Where is the best place to buy the ingredients? Listen here to what Holly has to say about it.