Pre-heat the oven to 180°C.
Slice the chicken into strips and set aside whilst you prepare the satay sauce.
Add the cashew butter, fresh ginger, garlic, shallots, red chilli and lemongrass into the mixer and pulse everything together until smooth.
Then add the ground coriander, turmeric, coconut oil, soy sauce and honey and mix again until you have achieved a smooth paste.
Reserve 3 tablespoons of the satay sauce and set aside for making the pouring sauce later, cover and put in the fridge. Pour the rest of the satay sauce over the chicken pieces and rub into the chicken so that it’s thoroughly coated. Cover and place in the fridge for at least four hours but preferably overnight to marinate.
Before you cook the chicken you can prepare the salad.
Mix together the carrots, coriander, spring onions and chilli together in a large bowl.
To make the dressing pour the lemon juice into a small glass and whisk up with the ground coriander, salt and pepper until the salt has dissolved. Carefully pour the olive oil in, whisking all the while until the dressing has emulsified. Pour over your salad and set aside whilst you finish the satay chicken.
Turn your grill or griddle on to a high setting. Remove the chicken from the fridge and thread onto skewers until all the chicken has been used up. Place the chicken skewers under the grill and cook for 3-4 minutes each side.
Whilst the chicken is cooking you can make the pouring satay sauce by taking your reserved 3 tablespoons of satay sauce and placing it in a small saucepan with 100ml coconut milk. Stir together and heat gently until it reaches a gentle boil. Remove from the heat.
Serve your cashew chicken satay skewers over the carrot and coriander salad and drizzle over the satay pouring sauce.