Raw materials:
2 tablespoons peanut butter (without palm oil or sugar)
1 clove of garlic, finely grated
1 teaspoon Madras curry powder
a few drops of soy sauce
2 teaspoons lime juice
2 skinless chicken breast fillets (about 300 g) cut into thick strips
cucumber cut into 10 cm strips
sweet chili sauce to taste
Preheat the oven to 200C/fan 180C and line a baking sheet with baking paper.
In a bowl, mix 2 tablespoons of coarse peanut butter with 1 finely grated garlic clove, 1 teaspoon of Madras curry powder, a few shakes of soy sauce, and 2 teaspoons of lime juice. Some nut butters are thicker than others, so add a dash of boiling water if necessary to get the consistency of a sauce.
Add 2 skinless chicken breasts, cut into strips and mix well. Arrange on a baking sheet, spaced apart, and bake in the oven for 8-10 minutes, until cooked through but still juicy.
