Need A Break From The Stodge? Try Indy Power’s Almond Chicken Satay

This week we're featuring recipes from Indy Power's gorgeous cookbook The Little Green Spoon - top of our Santa lists this Christmas.  Here, Indy reveals the secret recipe to her delicious Almond Chicken Satay... "Satay is a funny one for me – being  allergic to peanuts, I’ve never tried the real thing! That’s not to say I haven’t lusted after it for years. Every time somebody beside me ordered it, I knew I would love it, if only I could taste it. So with a lot of research into the perfect satay sauce and a lot of help from taste testers, I finally came up with a me-friendly version, and boy was it worth the wait. This recipe is everything I always hoped satay would be, and it’s so simple! A satay lover’s dream and any peanut allergy sufferer’s fantasy." Ingredients SERVES 4 4 chicken breasts 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 teaspoon ground coriander 1 tablespoon melted coconut oil 2 garlic cloves, minced 1 tablespoon coconut oil For the satay sauce: 200 ml (7 fl oz/¾ cup) coconut milk 2 tablespoons  almond butter juice of 1 lime YOU  WILL  NEED: metal or wooden skewers (if using wooden skewers, soak in water for at least 30 minutes before using) Instructions Cut the chicken breasts into chunks and slide them onto the skewers. Combine the turmeric, ground ginger, ground coriander, melted coconut oil and garlic. Coat the chicken in the paste. If you have time, cover and leave to marinate for at least an hour (and up to 24 hours). Otherwise, move on to the next step. Whisk together the coconut milk and almond butter in a pan on a medium/high heat and bring it to a simmer. Add the lime juice and let it simmer and thicken for about 10 minutes, adjusting the heat if necessary. As the sauce thickens, heat a chargrill pan on a medium/ high heat and add the tablespoon of coconut oil. When it’s melted and hot, add the chicken skewers. Cook for a few minutes each side until you have gorgeous char lines and the chicken is cooked through. Plate the chicken skewers and serve with the sauce drizzled on top, with extra on the side. The Little Green Spoon by Indy Power is €21.99 from Easons. Photography by Martin Poole.