1 portion (50 gr) Kooray spice ‘n easy organic red Thai curry, 180 gr chicken (optional vegan), 1 tbsp peanut butter, 6 wooden skewers, 100 gr pineapple, 2 tbsp oil (e.g. canola oil)

Preheat the oven to 200 degrees (convection) and prepare an oven dish including a draining rack. Divide one portion of Kooray spice ‘n easy evenly between two bowls. Mix one half with 2 tbsp of oil until a marinade forms. Cut chicken into 4 x 2 x 1 cm (L x W x H) pieces, arrange them on wooden skewers and brush with the oil-marinade. Put the chicken saté skewers on the draining rack and roast in the oven for 15 minutes. Cut the pineapple into small pieces, add them to a small pot and cook on high heat for 1 - 2 minutes. Add the second half of the Kooray spice ‘n easy portion along with 100 ml of water and peanut butter. Bring everything to boil for 1 - 2 minutes. Fill the pineapple peanut sauce into small bowls and serve with the chicken saté skewers. Try it, love it!