This is the kind of recipe you need. It is a crowd pleaser, easy to make and perfect weekend fare. Both kids and adults love it! You can use peanut butter instead of cashew butter (or any other nut or seed butter) and can alter the amount of chilli depending on your preferences. If you are really kind to your butcher, you can even ask them (very nicely) to trim the chicken and thread it onto skewers for you, which makes this super easy to put together.
Chicken Satay with Spicy Cashew Sauce
1.5kg chicken steaks, trimmed of fat, cut into pieces and threaded onto skewers that have been soaked in water for 30 minutes
3cm fresh turmeric, peeled and cut into chunks
5cm fresh ginger, peeled and cut into chunks
10cm stick of lemongrass (trimmed) from the bottom end, roughly chopped
1 tbspn curry powder
1 tbspn ground cumin
1 tspn ground coriander
3 tbspn soy sauce or tamari
1 tbspn kecap manis
a pinch of salt
1/3 cup grape seed or olive oil
Spicy Cashew Sauce
1/2 tspn coconut oil
1 shallot, finely diced
1 red chilli, finely diced
1 tspn dried chilli flakes
1 heaped teaspoon brown sugar or coconut sugar
1 tbspn kecap manis
2 heaped tbspn cashew butter
1 cup coconut milk
For the marinade:
Place all ingredients in a small food processor and blitz until all combined and lemongrass has broken down.
Place the chicken in a snap lock bag or shallow tray and pour over marinade. Massage marinade into the meat and cover and leave for at least half an hour or up to overnight.
Bring the chicken to room temperature before cooking.
Preheat a barbeque (or griddle pan) to medium-high heat and cook the skewers, turning frequently, until cooked through.
For the spicy cashew sauce:
Heat the coconut oil in a small saucepan over medium heat and add the shallot and chilli pieces and cook for a few minutes until shallot is translucent and soft.
Add the sugar, dried chilli flakes and keycap manis and stir for a minute of so until sugar dissolves and starts to caramelise.
Add the cashew butter and stir.
Slowly add the coconut milk and stir until you get your desired consistency. Add more coconut milk for thinner sauce and less for a thicker sauce.
This sauce is best served warm but can be made ahead and reheated.
To serve, pile the satay skewers on a board and serve with the spicy cashew sauce on the side. Garnish with fresh chopped coriander if desired, and steamed rice or coconut rice as a side.