Serves 4 .Preparation time 10 minutes. Cooking time 20 minutes.
4 chicken breasts, butterflied and skinless
1/2 teaspoon curry powder
1/4 cup barbecue sauce
1/4 cup crunchy peanut butter
1/2 cup chicken stock
2 tablespoons sweet chilli sauce or chutney
1 clove of garlic, crushed
1 teaspoon soya sauce
• Rub the chicken breasts with the curry powder and baste with the sauce. Braai over medium-hot coals for about 20 minutes or until cooked. Remove and rest.
• In a small pot or pan, combine the rest of the ingredients and simmer for a few minutes until thick. Pour the hot peanut sauce over the grilled breasts and serve.
• Or chop the chicken into small chunks and thread onto skewers. Serve the skewers and sauce with a simple, cold 2-minute noodle salad.
• For crunch, scatter chopped peanuts and bean sprouts over the cooked noodles and stir through some chopped mint, a squeeze of lemon juice and a grating of zest
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