Large splash sunflower or peanut oil 2 onions, sliced 4 garlic cloves, sliced thumb-size piece fresh ginger, grated (no need to peel) 1 red chilli, sliced 100g crunchy peanut butter 100g low fatnatural yogurt 2 tbsp soy sauce 1chicken breasts, chopped into bite-size pieces Lime wedges for squeezing Finely chopped salted peanuts 1/2 bag microwave basmati rice
Heat the oil in a frying pan over a medium-high heat, then add the onions. Season with salt, then fry for 5-6 minutes, stirring, until starting to soften and catching a little on the bottom of the pan. Turn down the heat a little and add the garlic, ginger and chilli. Fry for 3-4 minutes, then put on a plate to cool. Once cool, put in a food processor with the peanut butter, natural yogurt and soy sauce, then blend to a chunky paste. Put in a large mixing bowl, then stir the chicken into it to coat thoroughly. Marinate for at least 30 minutes.
When ready to cook, heat the grill to high. Thread the marinated chicken onto skewers (discard the rest of the marinade from the bowl) and put on a foil-lined baking tray. Grill for 8-10 minutes, without turning, until the chicken is cooked through and any marinade is golden brown. Serve the satay chicken with lime wedges for squeezing over, scattered with peanuts, coriander and spring onions, on a bed of steamed basmati rice, if you like.