Chicken satay

Cut the chicken into strips 1 cm thick and 3 cm wide.

Finely chop the garlic and mix it with 100 ml of coconut milk, the turmeric, curry powder, 1 tbsp of sugar, the salt and oil. Toss with the chicken and refrigerate for 30 minutes. Meanwhile, soak wooden skewers in water.

If you have time, marinate for 2–4 hours for juicier, more flavourful meat. Soaked skewers won't burn.

Thread the chicken strips onto the skewers in a ribbon, snugly but without packing them tight.

Finely chop the chili. In a small saucepan combine the peanut butter, the remaining 100 ml of coconut milk, the soy sauce, 1 tbsp of sugar and the chili. Warm for 3 minutes, stirring, until smooth, then squeeze in the lime juice.

The sauce thickens as it cools — loosen it with 1–2 tbsp of hot water.

Heat a grill pan until very hot and brush it with oil. Cook the skewers in two batches for 4–5 minutes per side until charred in stripes and cooked through: clear juices and no pink inside.

Arrange the skewers on a platter and serve the peanut sauce alongside in a small bowl. Done!