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Chicken Satay with Pickled Cucumber Salad

Serves 4

4 tbsp dark soy sauce

2 tsp clear honey

2 tsp medium curry powder

450g (1lb) skinless chicken fillets, cut into long strips

salt and freshly ground black pepper

For the pickled cucumber salad

4 tbsp rice wine vinegar

2 tbsp caster sugar

large pinch of salt

¹₂ small cucumber, peeled, halved, seeded and thinly sliced

For the dipping sauce

2 tbsp crunchy peanut butter

2 tsp dark soy sauce

1tsp light muscovado sugar juice of ¹₂ lime

120ml (4fl oz) coconut milk

¹₂ red chilli, seeded and finely diced

2 tbsp chopped fresh coriander

6 wooden skewers (15cm (6in) in length), soaked

This is a classic South-East Asian street food that I enjoyed on a recent trip to the region. Satay has a wonderful balance of sweet and spicy flavours that penetrate the chicken. It is perfect for cooking on the barbecue; just make sure you soak the skewers first.

First prepare the pickled cucumber salad. Place the vinegar in a bowl and stir in the sugar and salt until dissolved. Tip in the sliced cucumber, stir to combine and set aside to allow the flavours to develop.

Preheat a griddle pan until smoking hot, or preheat the grill. Whisk together the soy sauce, honey and curry powder in a bowl. Season with salt and pepper and stir in the chicken pieces. Leave to marinate for a few minutes.

Meanwhile, make the dipping sauce. Heat the peanut butter in a small saucepan over a low heat and stir in the soy sauce, sugar and lime juice. Gradually whisk in the coconut milk until you have achieved a smooth sauce. Stir in the chilli and coriander, then leave to cool.

Thread the chicken pieces onto the pre-soaked wooden skewers and arrange on the griddle pan or under the grill. Cook for 4–6 minutes, turning once or twice, until cooked through.

Arrange the chicken satay skewers on warmed plates. Divide the dipping sauce between individual ramekins and place to one side of the skewers. Drain the pickled cucumber salad, add to the plates and serve at once.