Peanut butter chicken skewers with ginger yoghurt

  • Heat 1 tbsp oil in a saucepan over medium heat. Add finely chopped onion and cook, stirring, for 3 minutes. Stir in crushed garlic, finely chopped chilli and tomato paste, and cook for 1 minute or until fragrant. Add peanut butter, coconut cream and 125 ml water, and simmer for 5 minutes or until thick and combined. Stir in sugar and lemon juice and season to taste. Remove marinade from heat and set aside to cool.

  • Cut chicken into 3 cm pieces and place in a large bowl. Pour cooled marinade over chicken, tossing to coat. Cover and refrigerate for at least 3 hours.

  • Meanwhile make the ginger yoghurt. Crush the garlic clove, juice the lemon and grate the ginger. Add to yoghurt in a bowl, mixing to combine. Season with salt and pepper and refrigerate until needed.

  • When ready to cook, thread chicken onto skewers. Brush a chargrill pan or barbecue with remaining 1 tbsp oil and heat over medium–high heat. Working in batches, season peanut butter chicken skewers, then cook, turning, for 8 minutes or until cooked through. Rest for 5 minutes then drizzle with ginger yoghurt and serve with coriander and lemon wedges.