METHOD

1. Boil a kettle, then soak your skewers in cold water (this prevents them from burning whilst cooking)

2. Lay the chicken breast flat on a cutting board and slice lengthways into 4 strips

3. Remove the coconut cream from the sachet, chop it roughly and combine with 200ml boiled water, whisking into a coconut stock

4. Combine the curry powder and 2 tbsp of the coconut stock with a pinch of salt in a large mixing bowl

5. Add the chicken strips, mix well and set aside

6. Add the creamy peanut butter, soy sauce, chili flakes (can't handle the heat? Go easy!), the remaining coconut stock and 1 tsp sugar to a pot over a medium-low heat

7. Cook for approx. 15-20 min or until it has reduced to the consistency of a thick custard, stirring occasionally – this is your satay sauce

8. Thread 1 chicken strip onto each skewer

9. Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

10. Once hot, cook the chicken on each side for 4 min, turning once, or until cooked through (no pink meat!) and slightly charred

11. These are your chicken skewers

12. Drizzle your satay sauce on the chicken skewer and ENJOYY