This dish transports me back to the early 80's when my parents used to cook it on a Sunday night. I LOVED it. Not only because of the beautiful flavours but it meant a dinner with no knives and forks!! We would have a platter of different vegetables to dip into the sauce along with some chicken. Whilst I have made mine a cashew satay this was originally a peanut satay so either works a treat. I served mine with satay sticks (if using bamboo soak them in water first) and I used chicken breasts and vegetables (pumpkin, red capsicum, green capsicum and zucchini) coated in oil and salt then baked in the oven for 20 minutes (turning half way). We all loved them. Eb x
- 2 garlic cloves
- 1 large onion
- Red chilli to taste (I used 2 small ones)
- 20g ginger
- 20g oil
- 1 tbsp curry powder
- 130g roasted cashews or peanuts (unsalted)
- 50g sugar
- 80g white vinegar
- 100g water
- 100g peanut butter
- 90g fruit chutney
- Tsp salt
Add onion, ginger, garlic and chilli to TMX bowl and chop 3 seconds on Speed 7
Add nuts, curry powder and oil and sauté for 5 minutes at 100 degrees on Speed 1
Add remaining ingredients and cook for 15 minutes at 100deg Speed 1.
Blitz for 10 seconds on Speed 5 or until desired consistency.
Serve with chicken and vegetables on bamboo sticks.