CHICKEN SATAY WITH SPICY CASHEW BUTTER
Using cashew butter to make the sauce gives it a slightly milder and more subtle flavour than the usual peanuts. To make this dish you will need eight long, thin wooden skewers. Soak them in cold water before using to prevent them burning. You can even prepare the chicken a day ahead and leave it to marinate overnight.
SERVES 4
PREP 15 MINUTES
MARINATE 30 MINUTES
COOK 35 MINUTES
75ml (2½fl oz/generous ¼ cup) coconut milk
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
2 garlic cloves, crushed
2 tsp brown sugar
500g (1lb 2oz) skinless chicken breast fillets, cut into long 3cm (1 inch) wide strips
sea salt
cooked rice, to serve
CASHEW BUTTER SATAY SAUCE
100g (4oz/scant ½ cup) cashew butter
2 tsp Thai red curry paste
300ml (11fl oz/1¼ cups) canned coconut milk
2 tbsp brown sugar or palm sugar
juice of 1 lime
Mix together the coconut milk, ground spices, garlic, brown sugar and a pinch of sea salt in a bowl to make the marinade. Stir in the chicken strips, mix well and then cover and marinate in the fridge for at least 30 minutes – preferably longer.
Thread the chicken strips onto eight soaked wooden skewers, weaving them through the chicken to make ‘S’ shapes.
Make the cashew butter satay sauce: put the cashew butter, curry paste and coconut milk in a pan set over a low heat. Stir gently until you have a well blended mixture. Add the sugar and lime juice and simmer for about 15 minutes or so until the sauce has thickened (if it’s too thick, just add a little water or more coconut milk). Transfer to a bowl and set aside to cool slightly.
Cook the chicken skewers on a hot griddle pan or a barbecue over a medium heat for about 15 minutes, turning occasionally, until golden brown, slightly charred and cooked right through. Serve hot with the satay sauce and some cooked rice.
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