Ingredients
Serves 4-6
For the nut sauce:
- 100g cashews
- 1/2 medium red chilli, deseeded and chopped
- 1 clove of garlic, peeled and crushed
- 3 sprigs rosemary (fresh or dried), finely chopped
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 2 heaped tablespoons peanut butter
- 1 teaspoon sesame seed oil
- 1 teaspoon soy sauce
- 2 tablespoons Greek yoghurt
- 3 tablespoons water to loosen
- Pinch Maldon sea salt
- Juice of 1/4 lemon
For the marinade:
- 2 tablespoons Greek yoghurt
- 1 teaspoon sesame seed oil
- Juice of 1/4 lemon
- 1 teaspoon sweet chilli sauce
- 1 teaspoon turmeric
- Freshly ground pepper
- 4 chicken breasts, halved horizontally, opened like a book and sliced in to 2cm strips
Timings
Prep time: 1 hour marinading
Cooking time: 20 minutes
Total time: 1 hour 20 minutes
Chicken satay skewers with cashew sauce
This is a beautiful summer meal for the whole family. It is full of protein in the cashews, peanut butter and chicken and marinading the chicken first in lightly spiced yoghurt allows a stunning creaminess to develop.
Method
Firstly, make the marinade. Put all the marinade ingredients into a jug and mix. Place the chicken strips in a ceramic or glass bowl and pour over the marinade. Mix well, cover, and leave for at least 1 hour.
To make the sauce, heat up a dry frying pan over a high heat. Add the cashews, tumeric, cumin, chilli, rosemary and garlic. Toast until the cashews start browning and take off the heat.
In a pestle and mortar, mix together the peanut butter, lemon, soy, sesame seed oil and Greek yoghurt. Add in the toasted nuts and gently bash to a create a thick paste. Loosen with water to a creamy consistency. Taste and add salt as required. Cover and leave to the side.
Preheat the grill to a medium-high heat. Skewer the marinaded chicken strips and lay them on a grill tray. Grill for 18-20 minutes or until the juices run clear and the chicken is beginning to char.
To serve, pour over the juices from the pan and enjoy with basmati rice, green vegetables and the delicious cashew sauce.
This recipe has a tandoori feel to it. For those who like to keep on tweaking, try serving it with naans, chopped spring onions, fresh coriander and slices chilli.”
