Chicken Satay With Cashew Nuts Dipping Sauce2015-07-20
- Course: Main Course
- Skill Level: Advanced
- Servings : 4
- Prep Time : 30m
- 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
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.
Grind the cashew nuts in a blender until smooth, leaving little chunks only and few whole pieces for garnish.
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.
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.
Serve the chicken satay with cashew nuts sauce. Decorate with fresh coriander and cashew nuts.
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