 Slice
the chicken breast finely, width approximately 1 1/2 inches. Pound together,
or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric,
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 the 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 . When cooked through, serve with Satay
sauce and cucumber sauce.
| 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 tablespoons |
vegetable oil |
| 2 tablespoons |
sugar |
|
small wooden skewers |
|
|
