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Chicken Satay With Cashew Nuts Dipping Sauce

  • Course: Main Course
  • Skill Level: Advanced
Chicken Satay With Cashew Nuts Dipping Sauce
  • Servings : 4
  • Prep Time : 30m
Skewered chicken with a sweet honey marinade & cashew nuts serving sauce.


  • For the marinade
  • 4 chicken breasts, cut in length
  • 1 small onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 small green chili, sliced
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp salt
  • 2 tbsp Al Wadi Al Akhdar honey
  • 4 tbsp sunflower oil

  • For the sauce
  • ½ cup cashew nuts, roasted and salted
  • 1 tbsp sweet soy sauce
  • 1 tbsp lemon juice
  • ½ cup coconut milk

  • Coriander, fresh leaves
  • Wooden skewers, soaked in water for 4 hours

Step 1

In a food process-er combine onion, garlic, cumin, turmeric coriander, salt, honey and oil to form a smooth paste (marinade). Save ¼ cup of the marinade and use the rest to coat the chicken slices and leave in the refrigerator over night.

Step 2

Grind the cashew nuts in a blender until smooth, leaving little chunks only and few whole pieces for garnish.

Step 3

In a small saucepan, heat the reserved amount of the marinade. Add soy sauce, lemon juice, coconut milk and cashew nuts and let it cook for 1-2 minutes.

Step 4

Thread the chicken onto soaked skewers and place in a large griddle frying pan. Fry 3 to 4 minutes on each side or until cooked through. It’s possible to do this in batches or to grill it on a barbecue.

Step 5

Serve the chicken satay with cashew nuts sauce. Decorate with fresh coriander and cashew nuts.

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