Chicken Satay

Tips

Tips:

1. To make a dipping sauce to serve this with, fry 50g Shemin’s Indian Paste with 250g of peanut butter. When the peanut butter is melted, add double cream until the desired consistency is achieved.
2. Soak the bamboo skewers in cold water for at least 15 minutes, to stop them burning under the grill.
3. You can substitute the chicken, to pork or beef, to tofu and vegetables, though cooking times will vary. You can also add vegetables such as baby tomatoes or courgettes in between the chicken pieces.
4. If you have coconut cream or milk left over in the tin, you can freeze it.