Chicken Satay

1. Mix together the peanut butter, garlic, Shemin’s Curry Powder, soy sauce and lime juice in a small bowl. Then mix in the coconut cream, we used 4 tablespoons, until desired consistency is reached.
2. Add the chicken breast fillets, mix well and marinade for a couple of hours in the fridge, or overnight.
3. Bring the chicken to room temperature and preheat the grill to medium high heat. Thread chicken onto skewers.
4. Put the skewers under the grill, and cook, turning occasionally, until the chicken is completely cooked through and charred on the edges. About 12-15 minutes.

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.