2 tbsp chunky peanut butter (without sugar) 1 garlic clove, finely grated 1 tsp madras curry powder 1tbsp light soy sauce 2 tsp lime juice 2 skinless, chicken breast fillets (about 300g) cut into thick strips 8 cucumber fingers 2 tbsp sweet chilli sauce
Heat oven to 200C/ 180C fan/ gas 4 and line a baking tray with non-stick paper. Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, add soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy. Serve with cucumber, cut into fingers, and sweet chilli sauce on top.