1.Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion.

2.To make Peanut Sauce: Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened.

3.Cook chicken satays on preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut sauce.

Note : Peanut sauce may be made up a day in advance and stored in the refrigerator.Reheat over a low heat. Hint

before using to prevent the skewers burning during cooking.

** Coriander: Indonesians use only the seed of the coriander plant, not the leaves or roots.

** Cumin : an aromatic spice with a pungent flavour. Seeds are available whole or ground.

** Sesame oil: a strongly flavoured oil, used in small quantities.

Per serving: 282 Calories; 9g Fat (29% calories from fat); 42g Protein; 7g Carbohydrate; 96mg Cholesterol; 393mg Sodium