Chicken Satay

Although not originating in Thailand, chicken with satay sauce has become identified with the Thai cuisine.

• 4 skinless and boneless chicken fillets
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 red onion, finely chopped
• 1 stalk lemon grass, thinly sliced
• ½" root ginger, grated
• 1 garlic clove, finely chopped
• ½ teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons dark soy sauce
• Oil

Rinse and pat dry chicken fillets. Slice chicken into pieces about ¼" thick.

Dry roast the coriander seeds in a thick-based pan for a minute or 2, shaking all the time. Don't let them burn! Grind to a powder with a mortar and pestle.

Place in a bowl with the cumin, turmeric, onion, lemon grass, ginger, garlic, salt and sugar. Mix in the chicken pieces, making sure they're all coated and then cover and set aside for 8 hours or overnight.

When ready to cook, soak bamboo skewers in water for about 20 minutes to stop them burning under the grill.

Thread the chicken on the skewers, brush with oil and cook until done - for 10-20 minutes depending on thickness of chicken pieces. Serve with peanut sauce.