Ingredients – Serves 4

2 heaped tbsp crunchy peanut butter
3 tbsp chutney
2 tbsp soy sauce
Juice of 1 lime
1 onion, chopped
1 garlic clove, finely chopped
1 tsp red curry paste
400g chicken thighs, bones removed and meat diced
Oil for frying
Coriander leaves (optional), roughly chopped
Rice

Before you leave home, combine the peanut butter, chutney, soy sauce, lime juice, onion, garlic and curry paste with 100ml water in a food processor. If it gets too stodgy, add a splash of water and give it a stir. Keep it in an airtight container otherwise the smell will permeate everything!
When you are ready, roll the chicken cubes in a little oil and thread onto skewers. Grill on high for 3 minutes on each side or until the chicken is cooked through and starting to colour. If your van does not have access to a grill or BBQ, skip the skewers and shallow fry. Pour the peanut sauce over the chicken and grill for 1 minute more or remove as much oil as possible from the pan and cook in the same pan. The sauce will caramelise slightly – the more caramel and sticky the better!
Serve with rice and coriander sprinkled over.