• 750g chicken thigh fillets
  • 1 chopped onion
  • 1 tablespoon olive oil
  • 1/2 cup crunchy peanut butter
  • 1/3 cup chicken stock
  • 2 garlic cloves, crushed
  • 3 teaspoons red curry paste
  • 2 teaspoons soy sauce
  • 2 tablespoons fruit chutney
  • Wooden skewers


Trim chicken and cut into 3cm cubes, soak skewers in water.

Heat oil in a pan, add the onion and stir until soft.

Transfer them to a food processor or blender.

Add all the remaining ingredients to the blender (except chicken) and process for 1 minute or until smooth.

Thread the chicken cubes onto skewers, place on a lightly oiled baking tray, brush with the peanut butter mixture from the blender.

Cook under a preheated grill for around 5 minutes on each side, brushing with the remaining peanut butter mixture as you go along.

Cook until chicken is cooked through.

Place remaining peanut butter mixture in a small pan, stir over medium heat for 3 minutes until heated through.

Serve chicken skewers and pour over peanut butter sauce

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