Nutty chicken satay strips

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• Peanut butter (no palm oil or sugar)Chunky2 tbsp
• Garlic cloveFinely grated1
• Madras curry powder1 tsp
• Soy sauce
• Lime juice2 tsp
• Chicken breast filletsSkinless, cut into thick strips2
• Cucumber (about 10 cm)Cut into fingers
• Sweet chilli sauce (to serve)

1. 1

   Set the oven to 200°C (180°C fan). Put non-stick baking paper onto a tray.

2. 2

   Put the lime juice (2 tsp), soy sauce (a few shakes), Madras curry powder (1 tsp), garlic (1 clove, finely grated) and chunky peanut butter (2 tbsp) in a bowl and stir. If the mixture is too stiff, loosen it with a splash of boiling water until it will coat the chicken.

3. 3

   Cut the 2 skinless chicken breast fillets into strips, toss them in the paste, and spread out on the baking paper with gaps between. Bake for 8-10 mins, until the chicken is cooked through but still juicy.

4. 4

   Eat warm with cucumber fingers (about 10 cm) and sweet chilli sauce, or cool and refrigerate for up to 2 days.