1/2smallred chilileave the seeds if you want more heat
Marinate the chicken: Cut the chicken into even sized chunks and mix with all the ingredients for the marinade (coconut milk through salt). Cover with foil and let it marinade at least 1 hour. Overnight is best.
Grill the chicken: Thread the chicken chunks onto skewers. Preferably grill them (but in the oven or pan is fine) over high heat for 10-14 minutes. Turn the skewers a few times to make sure they are evenly grilled. Done when the juices run clear.
Make the peanut sauce: Boil the water in a small saucepan and stir in the chunky peanut butter. Reduce to a barely simmer and add the rest of the ingredients. Simmer for about a minute and stir until a smooth sauce (with peanut chunks!).
Mango Cucumber Salad: Dice and slice all the ingredients as you wish or as stated in the ingredients list. I like to scrape out most of the seeds of the cucumber to make it less wet. Mix everything together and juice one lime over it. Garnish with a little bit of cilantro.
Serve with steamed rice for dinner, or without as an appetizer.
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!Adapted from: Godt.noNutrition: Calories: 450 | Fat: 26.1g | Saturated Fat: 7g | Protein: 26.6g | Carbohydrate: 30.9g | Fiber 4.9g | Cholesterol: 54mg | Sodium: 836mg | Vitamin D: 0mcg | Calcium: 57mg | Iron: 2mg | Potassium: 766mg. Estimate for informational purposes only. Includes all of the marinade, but most will be discarded.
Find the recipe here: https://www.gingerwithspice.com/curry-coconut-chicken-satay/