• 2 tbsp chunky peanut butter (without palm oil or sugar)
• 1 garlic clove, finely grated
• 1 tsp Madras curry powder
• few shakes soy sauce
• 2 tsp lime juice
• 2 skinless, chicken breast fillets (about 300g) cut into thick strips
• about 10cm cucumber, cut into fingers
• sweet chilli sauce to serve

Method

1. Heat oven to 200C, 180C fan, gas 4 and line a baking tray with non-stick paper.
2. Mix the peanut butter with the garlic, curry powder, soy sauce and lime in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency. Add the chicken strips, mix well then arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
3. Eat warm with the cucumber sticks and chilli sauce, or leave to cool then keep in the fridge for up to 2 days.