Makes 12 sosaties
These delicious sosaties can also be made with cubed leg of lamb or pork fillets.
1 x 200ml Ina Paarman's Spicy Tikka Coat and Cook Sauce
½ cup (125 ml) coconut milk or fresh cream
6 chicken breasts, cut into cubes 2 cm x 2 cm
250 g dried peaches, cut in half
2 onions (see Chef's Tip)
Ina Paarman's Garlic & Herb Seasoning
sosatie sticks
Pour boiling water over the peaches and leave to stand for 2 minutes. Drain off the water and cover the peaches with clingfilm. In a medium bowl mix the Tikka Curry sauce with the coconut milk or cream. Add the chicken cubes and marinate overnight in this mixture. The next day skewer the chicken cubes onto sosatie sticks, alternating with peaches and onions. Season very lightly with Garlic and Herb seasoning. Braai or grill slowly while turning. Baste with the remaining sauce. Bring any leftover sauce to a fast boil and serve with the sosaties.
Chef's Tip:
Onions:Slice from top to bottom into quarters and separate into 'leaves'. This is the easiest way to skewer onions.
Basting: Pour sauce into a plastic squeeze bottle with a reasonable size opening. This is better than using a brush, which may remove the tasty brown bits on the sosaties.