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Method
Slice the chicken breast finely, width approximately
1 1/2 inches. Pound together, or blend in a blender,
the coriander seeds, cumin seeds, pepper, tumeric,
curry powder, galangal, lemon grass, salt and garlic.
Pour the blended ingredients into the coconut milk.
Add sugar and vegetable oil and blend again so that
all ingredients are well mixed. Add the chicken slices
and marinate for 2 hours, Thread the chicken slices
onto the skewers. Pour the marinating sauce into a
pot and heat until boiling. Place the chicken slices
over a charcoal grill (barbecue) and apply the sauce
to the chicken while turning over. When cooked through,
serve with Satay sauce and cucumber sauce.
Ingredients
1 1/2 lbs. Chicken breast
1/4 teaspoon roasted coriander seeds powder
1/4 teaspoon roasted cumin seeds powder
1/4 teaspoon pepper
1/4 teaspoon turmeric (roots) powder
1/2 teaspoon curry powder
3 slices galangal
1/2 tablespoon finely chopped lemon grass
1 tablespoon salt
5 garlic cloves
1 cup coconut milk
2 table vegetable oil
2 tablespoons sugar
small wooden skewers
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