PEANUT-FREE CHICKEN SATAY

Slice the chicken breasts lengthwise into long, thin strips about ½ cm wide and place them in a large mixing bowl. Add the soy sauce, lemongrass, lime leaves, sugar, turmeric and coriander to the Multi Mill attachment of a Compact Food Processor. Pour in a little water, blitz to a smooth paste then pour into the mixing bowl. Mix it all up, cover and marinate in the fridge overnight, or at least for a few hours.
Soak bamboo skewers in a tray of water.
Put a small saucepan over a high heat and add the seeds. Toast for 5 minutes, tossing regularly, then transfer to a Compact Food Processor with the Knife Blade attachment. Blitz the seeds then add the turmeric, garlic powder, ginger, lemongrass, chilli, sugar, Greek yoghurt, soy sauce, fish sauce and lime juice to the seeds and blitz again to a rough paste. Add water until it becomes a saucy consistency.
Thread the chicken onto the bamboo skewers. Preheat the grill to high. Place the chicken skewers onto a rack over an oven tray lined with foil. Grill the skewers for 3-5 minutes, until they begin to blacken, before turning and repeating until cooked through.
Serve the chicken on a board with a ramekin of the nut-free sauce. Finely chop the coriander, slice the chilli and scatter everything over the board. Cut the lime into quarters and place them around the board. Serves 4 as a starter