Summary

Ingredients

• 6 chicken breast fillet (s)

For the marinade:

• 3 tablespoon curry paste, red
• 3 tablespoon honey, liquid
• 7 tablespoon oil
• 1 tablespoon soy sauce

For the sauce:

• 8 tablespoon chili sauce, sweet and hot, for chicken
• 4 tablespoon peanut butter, without pieces
• 1 tablespoon soy sauce
• 7 tablespoon milk

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Instructions

1. Gather 40 wooden kebab skewers.
2. Halve each chicken breast fillet lengthways, then cut into thin slices, about 6 to 7 slices per fillet. Thread the meat onto the skewers in a wave shape.
3. Mix curry paste, honey, oil, and 1 tablespoon soy sauce to make a marinade. Brush the skewers thoroughly on all sides with the marinade.
4. Refrigerate the skewers for at least 1 hour.
5. Preheat the oven to 200°C (390°F) with the fan/convection setting.
6. Line baking sheets with baking paper. Arrange skewers so the ends extend slightly over the edges, away from the meat to prevent burning. Place about 20 skewers per tray.
7. Bake on the middle rack for 8 minutes. Flip the skewers and bake for another 8 minutes, until the chicken reaches 74°C (165°F) internally. If making the full recipe with all 40 skewers, bake in two batches.
8. Remove the skewers from the oven and place them upside down in a bowl to drain any excess liquid.
9. In a bowl, combine roughly equal parts peanut butter and chilli sauce with 1 tablespoon soy sauce. Use a hand mixer to blend until smooth, then add milk gradually until the sauce reaches your preferred thickness.
10. Brush the skewers generously with the peanut sauce on all sides.
11. Serve as an appetizer, alongside a cold buffet, or with a salad as a main course for smaller groups.