Chicken satay skewers with pineapple-peanut sauce

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic red Thai curry
• 180 g chicken (vegan optional)
• 1 tbsp peanut butter
• 6 wooden skewers
• 100 g pineapple
• 2 tbsp oil (e.g. rapeseed oil)

• Preheat the oven to 200 °C (convection). Prepare an oven dish with a rack.
• Divide one portion of Kooray spice 'n easy between two bowls. Mix the first half with 2 tbsp of oil to make a marinade.
• Cut the chicken into strips (approx. 4 × 2 × 1 cm), thread onto the wooden skewers and brush with the oil marinade.
• Roast the skewers on the rack in the oven for 15 minutes.
• Dice the pineapple and sear it in a pan over high heat for 1–2 minutes.
• Add the second half of Kooray spice 'n easy, 100 ml of water and 1 tbsp of peanut butter, stir and bring to a boil for 1–2 minutes.
• Serve the pineapple peanut sauce in small bowls with the satay skewers.

Try it, love it!