Hip-hip-hooray chicken satay

Method

Hip-hip-hooray chicken satay

Preheat the oven to 190C/Gas Mark 5. (Or bring a grill/grill pan sprayed with nonstick spray to a medium-high heat.)

Sprinkle the chicken with curry powder, salt and black pepper. Evenly cut the chicken into 12 strips, and thread each strip onto a skewer. Place the skewers on a baking tray sprayed with nonstick spray.

Bake in the oven until the chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 to 2 minutes per side. If using a grill pan, remove from the heat and re-spray between batches.)

Meanwhile, combine all sauce ingredients except the yoghurt in a small nonstick pan. Bring to medium-low heat on the stove. Stirring constantly, cook until it's hot and well mixed, about 5 minutes.

Remove the sauce from the heat and allow it to cool slightly. Add the yoghurt and stir until smooth and blended. Serve the sauce with the chicken skewers, spoon it on, and EAT!

Cook's Note:
If grilling the chicken, presoak 12 wooden skewers in water for 30 minutes.

PER SERVING (2 skewers with sauce): 109 calories, 2.75g fat, 269mg sodium, 4.5g carbs, 0.25g fibre, 2g sugars, 15.5g protein