Chicken and Cashews with Coconut Satay Sauce and Coconut Rice (with photo)

[Very Happy Jan]

Ditto from me Jo.   this is a fabulous recipe. Easy and very very very tasty.  

[Cuilidh]

I made this with tofu yesterday and also made naan bread to go with it - the tofu version was gorgeous - thanks for the recipe.  I simply substituted tofu (I had a 350 g block of firm tofu) wherever chicken was mentioned.  I did marinate the tofu for a couple of hours at the beginning, though, and I think that helped.

[quirkycooking]

YAYYY!!! I 'm so glad you all like itl, and that I finally got around to posting it!   It's been a family favourite for a while now, and I've changed it as I've gone along, and done many different variations.  Sometimes the sauce is really green (like yours Meagan), sometimes not, depending what I've got to put in it.  That's great the tofu worked well - it would be nice with tempeh too, wouldn't it! 
 

[maddy]

Oh Yummo Jo!!!



Loved the rice, and loved the sauce!!
I used chicken thighs, and because I cut 700g, all up I cooked them for 30-35 mins.
My veggie supply was really sparse, so I used 500g of frozen veggies, and cooked that for the same time on the top varoma dish.  All cooked perfectly.
Great recipe......it was delish! 

[Chelsea (Thermie Groupie)]

I am really wanting to make this tonight, but don't have any coconut cream.  I saw on your blog that you have made coconut cream for this recipe Jo.  I would love to know how you did it. 

P.S - I have a can of coconut milk.  Could I use that instead?

[quirkycooking]

Hi Chelsea,
Yes, coconut milk works fine! Otherwise you can make your own coconut cream/milk by grinding up 100-300g dry coconut (sp 8 until fine) then add 3 x as much water, cook until steaming (100 degrees, sp 4), blend 30 secs sp 8, then strain through a muslin lined seive/nut bag. The milk you squeeze out should be nice and thick. You can set this aside and repeat the recipe with the coconut pulp (adding same amount of water) and you'll get a thin coconut milk. For 'coconut milk', mix the two milks together; for 'coconut cream', cool the thick milk and scoop the cream off the top.  (recipe from Indian cookbook)

The other option is easier - use Helene's amazing coconut butter recipe and add some water at the end to make it the consistency you want - strain if you like.

[Chelsea (Thermie Groupie)]

Thanks Jo.  Just realised I am almost out of cashews now.  One of those days!    Hopefully Hubby can buy some on his way home.  I have peanuts, but am guessing cashews would blend better and be creamier. 

[johnro]

We all loved this delicious recipe - thanks Jo. As you can see I also used roasted cashews in with the vegs.     Have made it previously but I am trying to get into the habit of pics prior to the plate being emptied            

                     

[Chelsea (Thermie Groupie)]

We REALLY loved it too. The kids gobbled it up and Hubby said it was "just sensational"! 

[quirkycooking]

Yay!!! 

[CreamPuff63]

I can feel an AWARD WINNING tag coming onto this recipe....

[Very Happy Jan]

I can feel an AWARD WINNING tag coming onto this recipe....

Absolutely agree 100%

[Meagan]

I can feel an AWARD WINNING tag coming onto this recipe....

Which is the reason why Jo MUST write her book!!!

[Chelsea (Thermie Groupie)]

Yes definitely.  Get writing Jo!!! 

[quirkycooking]

Ha ha! Well, I've been looking into it actually - just don't know when I'll get time to DO it!!    Maybe from midnight to 3am each day I could work on it...