Just one mix for marinade and sipping sauce. Serve with simple basmati rice with peas, with a little green salad or just as a nibble on a skewer
150g - 200g coconut cream
150g - 200g roaster, salted cashews
2 large red chillis de-seeded
2 cloves garlic
800g chicken breasts, mini fillets or skinned and boned thighs
Serves 6 - 8 as a starter, 4 as a main or makes 24 canapé nibbles
1. Use a blender to mix the coconut cream, cashews, chillies, garlic and soy sauce into a thick sauce. Pour half of the sauce over the chicken and stir it in. Thread the chicken on to skewers if you like. The chicken can be covered and chilled for up to 48 hours at this point or it can be cooked straight away. (Its a coating rather than a marinade and doesn’t particularly need time for the flavour to develop).
2. Cook under a hot grill or in the AGA roasting oven on the highest set of runners for about 10 minutes. Alternatively, cook on a griddle either on the roasting oven floor or on the boiling plate or AGA induction hob.
3. To serve, put the remaining sauce into a small pan and add 125g of water. Heat gently on the simmering plate until the sauce thickens. Serve as a dip or sauce alongside the chicken.
The cooked chicken can be cooled and chilled for 48 hours until serving. Chill the sauce separately and warm gently to serve.
Ways to Serve...
As a nibble - on short skewers with the satay dip on the side
As a starter - serve 2 or 3 skewers per person as a starter with a little salad or just a few crispy green leaves.
To feed a crowd - serve a big pile of skewers dressing with satay sauce on a bed of basmati and wild rice with plenty of fresh coriander chopped through.
As a main course - serve with rice mixed with peas and chopped coriander.
Alternatively use large tiger prawns instead of chicken.