Chicken Satay with Curry Cashew Dipping Sauce

2 lbs chicken tenderloins
salt and pepper
bamboo skewers

For Curry Cashew Sauce:
cup roasted cashews
1-1 tbsp Curry Spice Blend (we are using The Spice and Tea Exchange Malaysian Ginger Curry)
tsp kosher salt
about cup full fat coconut milk (depending on how thin you want your sauce)
-1 tsp (or more) Cayenne Fused Olive Oil (optional)

In a food processor, combine cashews and Malaysian Ginger Curry Spice Blend. Blend to a fine paste, then add coconut milk and blend to desired consistency. Taste for seasoning, and add salt and Cayenne Olive Oil to taste. Set aside.

Soak bamboo skewers in water for 30 minutes. Push chicken tenderloins onto bamboo skewers, and season with salt and pepper. Grill or broil for 3-4 minutes per side.

Can be served warm or cold, with dipping sauce on the side.

Serves 8-12.