Instructions

1. Line a tray with non-stick baking paper and set aside. Tear or chop the chicken into rough pieces and place in a food processor. Add the ginger, chilli, peanut butter and coriander leaves. Blitz to a smooth paste. The mixture should stick together when squeezed. Season to taste. Shape the chicken mixture into 20 sausage shapes about 2.5cm wide and 5cm long (about 25g each). Arrange them on the prepared tray as you go. If using lemongrass for the sticks, trim each one down to about 8cm long, leaving the root intact, then slice in half lengthways. Push the top end of the trimmed lemongrass or lolly stick into the centre of each kofta, like a lollipop. Cover and chill in the fridge for at least 30 minutes or overnight, until firm. These can be made up to two days ahead. To make the dipping sauce, place all the ingredients into a blender and blitz until as smooth as possible. Pour into a small bowl, cover and chill in the fridge until needed. This can be made up to three days in advance. It is best removed from the fridge about 20 minutes before serving, so it can reach room temperature and soften. When ready to serve, place the chopped peanuts in a small serving bowl. Arrange the chicken koftas on a serving platter, with the bowls of peanut dipping sauce and chopped peanuts beside. Garnish with scattered coriander leaves, and serve. To eat, dip a kofta first into the sauce, then into the nuts. For A Twist… Turn into a main meal by tossing the peanut sauce through cooked noodles. Serve with the koftas (sticks optional), and scatter the coriander and chopped peanuts on top. Shape the chicken mixture into balls or patties and serve in pitta pockets or on burger buns with the peanut dip and salad.