Peanut-free satay chicken is a mouthwatering adaptation of the beloved satay dish, without compromising on flavour.
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Combine the chicken, oil, cumin and turmeric in a large bowl. Season. Thread chicken onto 8 metal or soaked bamboo skewers. Heat a large frying pan over medium-high heat. Add chicken and cook for 3-4 mins each side or until cooked through. Transfer to a serving plate and loosely cover with foil.
Add the tahini, coconut milk, sweet chilli sauce, soy sauce lime juice to the pan with ⅓ cup (80ml) water and whisk to combine. Cook, stirring, for 3-4 mins or until mixture boils and thickens.
Drizzle chicken skewers with the tahini mixture. Serve with cucumber ribbons, coriander leaves, sliced red chilli, if using, and remaining tahini mixture.