Haloodies Chicken Satay
A great healthy choice when you're peckish, or delicious meal with pan fried veg and steamed rice! The Haloodies halal chicken is served with cucumber and sweet chilli sauce.
A traditional street food dish found all over Malaysia and Indonesia. I fell in love with this delicious dish while travelling Malaysia, have you ever been to Jalan Alor, the choice is almost overwhelming but everything you try is so tasty.
Chicken satay origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
2 tbsp Your Favourite chunky peanut butter (without palm oil or sugar)
1 garlic clove, finely grated (I love to use Lazy Garlic)
1 tsp Madras curry powder (or which every curry powder you like, of you fancy making it spicy go for a hot one)
few shakes soy sauce
2 tsp lime juice
2 skinless, Haloodies chicken breast fillets cut into thick strips
about 10cm cucumber, cut into fingers
sweet chilli sauce, to serve
1. Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
2. Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
3. Add Haloodies chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.