500 g (1 lb) boneless, skinless chicken breast, cut into about 50 cubes
125 ml (4 fl oz) soy sauce
125 ml (4 fl oz) lime juice
15 g (½ oz) curry powder
2 garlic cloves, chopped
1 teaspoon hot chilli pepper sauce
25 g (1oz) smooth peanut butter
Mix together the marinade ingredients in a non-metallic bowl. Add the chicken and coat well. Cover and leave to marinate in the refrigerator for about 12 hours or overnight.
When ready to cook, thread about 5 cubes of chicken on to each of 10 skewers. Cook under a preheated hot grill for 5 minutes on each side until cooked through. Serve hot.
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