500g chicken thighs, cut into bite-sized pieces
1x 165ml coconut milk
3 tbsp macadamia nut butter
8 macadamia nuts, chopped finely
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground coriander
1.2 tsp of ground cumin
1/2 tbsp tamari
Juice of 1 lime
Soak 6 bamboo skewers in water for 5 minutes.
To make the macadamia satay, combine coconut milk, nut butter, macadamias, spices, lime juice and tamari in a jug and mix well.
Use half the satay sauce to marinate the chicken for 30 minutes, reserve the remaining sauce for serving.
Thread chicken onto skewers, about 4 to 6 pieces, onto each skewer.
Cook over bbq on medium-high heat or frying pan medium-high heat for 3 minutes or until chicken is cooked through.
Serve with remaining sauce.