Coconut Chicken Satay with a Sri Lankan Twist

• servings: Serves 4
• total time: 20 minutes

Ingredients

Wow your guests with these mouthwatering chicken satay skewers, that are a guaranteed crowd pleaser, juicy and succulent. The vibrant Jaffna curry powder, creamy coconut and hint of peanut is truly a perfect combo. Tag a spice lover, or save this recipe for your next BBQ night.

10 boneless chicken thighs

2 tsp Jaffna curry powder

1 tsp chili powder

1 tsp salt

1 tbsp creamy peanut butter

1/4 cup Silvermill coconut milk

2 tsp soya sauce

3 cloves garlic, finely chopped

Coconut glaze

2 -3 tbsp Silvermill coconut milk

1 tbsp coconut oil

1 tsp soya sauce

1 tsp Jaffna curry powder

1 tsp chili flakes

Directions

Cut chicken thighs into bite sized pieces.

Mix in Jaffna curry powder, chili powder and salt and marinate for at least 20 minutes.

In a separate bowl, whisk peanut butter, coconut milk, soya sauce and garlic.

Add this to the marinated chicken and mix well.

Skewer 3-4 pieces of chicken on each cocktail stick.

Grill on a searingly hot pan, and brush each side with the glaze as it cooks.

Once the chicken is caramelized and cooked through, serve hot - garnished with Thai basil or chopped spring onions.