• 2 uncooked chicken breasts
• 1 garlic clove, skinned and crushed
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon tomato puree
• A little sesame oil
• Salt

• 2 tomatoes, peeled and roughly chopped
• 50g salted peanuts, very finely chopped
• 4 spring onions, trimmed and finely sliced
• 1 red chilli pepper finely chopped
• 1 tablespoon chopped fresh coriander
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper

Have ready some water soaked bamboo skewers.

1. Cut the chicken into 2.5cm strips, along the length of the breast. Place the chicken pieces between two sheets of cling film and using a rolling pin, beat until fairly thin.
2. In a small bowl mix the garlic with the sugar, spices and tomato puree. Add a little sesame oil and salt to make a fairly dry paste. Spoon this spice paste over the chicken. Leave to marinate for at least two hours.
3. Meanwhile make the salsa. Mix all the salsa ingredients together and leave for at least one hour to allow the flavours to develop.
4. Thread the marinated chicken strips onto bamboo skewers. Cook on a contact grill for about 6-8 minutes or until cooked.
5. Serve the satay with the salsa and if liked a green salad.

Serves 4 as a starter