Chicken Satay Sticks with Cucumber Salad

Method

1. Combine 3 tbsp crunchy peanut butter, 2 tbsp soy sauce, 2 tsp runny honey, 1 clove crushed garlic, zest and juice of a lime and a tbsp of medium curry powder.
2. Place a third in a non-metallic bowl, stir in 2 chicken breasts cut into strips, mix well and marinade for 30 minutes at room temperature or cover and chill for as long as overnight.
3. Thread the chicken strips onto skewers and cook under a preheated grill for 8-10 minutes until golden.
4. Place the remaining marinade into a small bowl with 100ml of coconut milk and warm on a stove until marinade begins to thicken. Remove from the heat and let cool.
5. Serve the skewers with dip, somechopped cucumber, torn mint and coriander leaves.