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Makes 24 canapé nibbles, serves 6 - 8 as a starter, serves 12 as part of a buffet and serves 4 as a main.
Just one mix for marinade and dipping 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 (a small carton)
150g - 200g roasted salted cashews (a medium sized packet)
2 large red chillies, deseeded
2 cloves garlic
80g soy sauce
approx 800g chicken, either mini fillets, breast slices or skinned and boned chicken thighs - usually 8 - 10 thighs, each cut into 3
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).
Cook under a hot grill or in the AGA roasting oven on the highest set of runners for about 10 minutes.
To serve, put the remaining sauce into a small pan and add 125g of water. Heat gently on the simmering plate just for a minute or two until the sauce thickens which will happen quickly. 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.
There are plenty of great ways to serve this:
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 Asian 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.
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