Chicken Satay with Peanut Sauce

For the marinade and the sauce:

• a small piece of fresh ginger
• 2 cloves of garlic
• zest and juice of 1 lime (if untreated lime is not available, the juice alone is fine)
• 1 tsp honey
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 3 tbsp Mendula peanut butter
• 500 g chicken breast fillet
• 165 ml coconut milk
• 1 tbsp oil (sunflower)
• salt to taste (soy sauce is already salty, so use sparingly)

For serving:

• jasmine rice
• lime wedges

Preparation:

1. Peel and grate the ginger and garlic cloves for the marinade.
2. Add the lime juice and zest, then mix in the honey, soy sauce, curry powder, and peanut butter. It will thicken due to the honey; add a little water if needed to thin.
3. Divide the marinade in half. Place one half in a small saucepan. Mix the other half with the chicken breast cut into large cubes or strips (depending on how you want to skewer them). Let it marinate for a while (or overnight if possible).
4. Combine the reserved marinade with the coconut milk and heat gently. This will be the sauce served with the skewers.
5. Thread the marinated chicken pieces onto skewers and grill them. Serve with plain jasmine rice, the coconut-peanut sauce, and a light salad with fresh coriander and chili.