Chicken skewers and Satay sauce

You can grill chicken or pork, even fish. Satay sauce is a rather spicy pähkinäcoconut dip that is impossibly good.

Ingredients for four

600 g chicken breast fillets or pork tenderloin./p>

Marinade

1 tbsp grated ginger; 3 cloves garlic; 2 tbsp;soy 1 teaspoon cane sugar breadcrumbs

Satay sauce

1 dl coconut cream 2 tbsp red curry paste 1 dl pä1 tbsp vegetable stock cube 3 tbsp cane sugar 2 tbsp tamarind (or lemon juice) water salt and pepper

Mix the marinade ingredients. Grate the ginger and garlic into the mixture.

Cut the chicken or pork into long pieces. Mix with the marinade and put in the fridge for a couple of hours, preferably overnight.

Put the meat on sticks and bake in the oven at 225°C for 15 minutes (depending on the meat).

Meter the satay sauce ingredients into a saucepan and cook for 15 minutes. Add water if too thick – the end result should be a dip not a spread. Taste, taste, taste. Satay should be sweet and a little spicy. Cool the satay a little before serving.

Tip: cold satay

If you’re in a hurry, you can make satay without cooking. Just mix coconut cream, curry paste and cooking butter. The flavour is not as deep but it works well!