Coconut Chicken Satay - serves 4

6 oz carton coconut cream
4 tbsp chunky peanut butter
2 tbsp light soy sauce
1 tbsp honey
Few drops tabasco sauce
1/4 cup dry roasted peanuts, roughly chopped
Salt and ground black pepper
9 oz chicken fillets
4 mini naan breads, to serve
1 fresh lime, cut into wedges

Preheat the broiler to high. Soak 4 bamboo skewers in hot water. Pour the sauce into a shallow dish and add the chicken fillets, turning to coat them in the sauce.
Thread on to the skewers and cook under the broiler for 4 minutes on each side until cooked through and well browned.
Warm the naan breads under the broiler, then split in half. Remove the chicken fillets from the skewers and push them into the naan breads. Squeeze over a little lime juice and enjoy.