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Preheat oven to 200c/400f/Gas 6.
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1 Place the coconut cream and peanut butter in a bowl and beat together until well blended. Stir in the Worcestershire sauce and Tabasco.
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2 Sandwich the chicken breasts between greaseproo paper, and with a rolling pin, bat out as thinly as possible. Cut each breast lengthways into three strips.
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3 Pour half the sauce into a shallow dish and add the chicken, turning to coat them in the sauce. Preheat a griddle pan.
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4 Thread the chicken onto soaked bamboo skewers and cook in the pan for 3-4 minutes on each side until cooked through and well browned.
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5 Gently heat the reserved satay sauce with a splash of water in a small pan. Place the naan in the oven to warm through.
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6 Halve the lemon and squeeze the juice of one half into the warm satay sauce.
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7 Using a swivel-style vegetable peeler, shave the carrot and mini cucumber into ribbons and place in a bowl.
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8 Toss in the poppy seeds, squeeze in the remaining lemon juice and season.
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Pile the carrot and cucumber ribbons on top of the warm naans and arrange the skewers on top.
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9 Drizzle over the warm satay sauce and garnish with the chopped peanuts and coriander leaves.
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10 Variation: Make mini skewers and pack into a lunch box with green salad, mini naan breads and a separate pot of satay sauce.
