Yield: 2 servings
|1||200 gram carton coconut cream|
|4 tablespoons||Crunchy peanut butter|
|1 teaspoon||Soy or Worcestershire sauce; (1 to 2)|
|2||75 g boneless; skinless chicken|
|1 teaspoon||Poppy seeds|
|Salt and pepper|
|25 grams||Dry roast peanuts; roughly chopped|
|Coriander leaves; to garnish|
Preheat oven to 200c/400f/Gas 6.
1 Place the coconut cream and peanut butter in a bowl and beat together until well blended. Stir in the Worcestershire sauce and Tabasco.
2 Sandwich the chicken breasts between greaseproo paper, and with a rolling pin, bat out as thinly as possible. Cut each breast lengthways into three strips.
3 Pour half the sauce into a shallow dish and add the chicken, turning to coat them in the sauce. Preheat a griddle pan.
4 Thread the chicken onto soaked bamboo skewers and cook in the pan for 3-4 minutes on each side until cooked through and well browned.
5 Gently heat the reserved satay sauce with a splash of water in a small pan. Place the naan in the oven to warm through.
6 Halve the lemon and squeeze the juice of one half into the warm satay sauce.
7 Using a swivel-style vegetable peeler, shave the carrot and mini cucumber into ribbons and place in a bowl.
8 Toss in the poppy seeds, squeeze in the remaining lemon juice and season.
Pile the carrot and cucumber ribbons on top of the warm naans and arrange the skewers on top.
9 Drizzle over the warm satay sauce and garnish with the chopped peanuts and coriander leaves.
10 Variation: Make mini skewers and pack into a lunch box with green salad, mini naan breads and a separate pot of satay sauce.
Converted by MC_Buster.
Per serving: 549 Calories (kcal); 52g Total Fat; (77% calories from fat); 12g Protein; 21g Carbohydrate; 0mg Cholesterol; 175mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.