2 tbsp chunky peanut butter

(without palm oil or sugar)

1 garlic clove

finely grated

1 tsp Madras curry powder

few shakes soy sauce

2 tsp lime juice

2 skinless, chicken

breast fillets (about 300g) cut into thick strips

about 10cm cucumber

cut into fingers

sweet chilli sauce

to serve

step 1

Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.

step 2

Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of 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.

step 3

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.

Recipe Source: Good Food

step 4

Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

Kindly check the ingredients info before you start with the recipe.