1. Pre-heat the oven to 200C/ 180C fan/ gas mark 4 and line a baking tray with non-stick paper.
2. In a bowl mix the peanut butter, grated garlic, madras curry powder, lime juice and the few shakes of soy sauce. Some types of peanut butter can be thicker than others, so if deemed necessary, add a dash of boiling water to dilute.
3. Add the chicken strips to the bowl and mix well until the strips are fully coated. Place on the baking sheet, making sure they are well spaced out and bake in the oven for 12-15 minutes until cooked.
4. To serve, cut around 10cm of cucumber into strips and add a dipping sauce of your choice.
Calories (excluding dipping sauce): 276
*Please note: This recipe is not suitable for anyone with a nut allergy.