Ingredients serve 2

one and one half peanut oil

1 large zuchini trimmed

2 garlic cloves crushed

125gr chicken tights fillets

1 teasepoon curry powder

80gr coconut milk

1/4 red onion finely chopped

1/2 small red chili Flavour, deseeded and finely chopped

one and one half teasepoon roasted peanuts

1/2 Lebanise cucumber thinly sliced

Method

combine 1 tablespoon oil 1 garlic 1/2 cloves in a dish Add the chicken and turn to coat well done . Cover and place in the fridge for 1 hr to marinade. Heat the remaining oil in a saucepan , Over medium heat . cook the onion starring for 3 minute or until soften . Add the chili , add the remaining garlic and curry powder to cook, staring for 2 minutes until smells great . Stir in the peanut butter , coconut milk and soy sauce . simmer staring for 5minutes , peanuts for serving . In another dish cook until thickened and s immer until well done .

Stir in the remaining peanuts and lime juice in the sauce set aside . Cover to keep warm.

Meanwhile use the blender or liquidizer to cut the zucchini into long noodles and cut the zucchini into long stripes.

Heat a barbecue over high heat . Cook the chicken for 5 minutes each side or until get brown . transfer to serving plates and leave to rest for 5 minutes . divide the zucchini noodles among the plates . top with chicken , cucumber and tomatoes and drizzle with warm satay sauces .

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