Chicken satay sliders with pickled vegetables

1
Whisk together the peanut butter, soy sauce, curry powder, lime juice and coconut milk until smooth.
2
Reserve half the mixture for later. Put the rest in a large bowl with the chicken thighs, plus the honey. Coat well then marinate for at least 30 minutes in the fridge.
3
While chicken marinates, make the pickle. Stir the sugar and vinegar together 1 tbsp hot water then add the cucumber and carrots. Mix well and leave to pickle until you’re ready to serve.
4
Brush the excess marinade from the chicken and grill the chicken until the outside is charred and the inside is juicy and cooked. Leave to rest.
5
To assemble the sliders, add a spoonful of the reserved satay sauce to the base of the slider buns. Top with the chicken and pickles and garnish with red chilli, coriander and sesame seeds, if you like.

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