Chicken satay with spicy pickled cucumber
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken tenderloin
600 g, (12 x 60g tenderloins)
Light canned coconut milk
½ cup(s), (125ml)
Lime juice
2 tbs
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Brown sugar
2 tsp
Curry powder
2 tsp
Ground coriander
1 tsp
Ground cumin
1 tsp
Garam masala
½ tsp
Chilli powder
½ tsp, mild
Lebanese cucumber
1 medium, sliced
Rice wine vinegar
1 tbs
Pineapple
½ cup(s), (115g), chopped
Fresh red chilli
1 whole, finely chopped
Fresh coriander
2 tbs, chopped, plus extra leaves to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Place chicken, coconut milk, lime juice, garlic, ginger, sugar and spices in a large bowl. Season with salt and pepper and mix well. Set aside for 10 minutes.
2
Meanwhile, combine cucumber and vinegar in a bowl and set aside for 10 minutes.
3
Thread chicken onto 12 small wooden skewers. Lightly spray a barbecue grill or flat plate with oil and heat over medium heat. Cook chicken, in 2 batches, for 2-3 minutes each side or until golden and cooked through.
4
Meanwhile, add pineapple, chilli and coriander to cucumber and toss to combine. Serve chicken with cucumber pickle, sprinkled with extra coriander.
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