Recipe

Ingredients

Makes 40 sticks.
Preparation time 30 minutes, plus marinating
Cooking time 40 minutes
Ingredients:
1 kg (2 lb) skinless chicken fillets
Marinade
4-5 garlic cloves roughly chopped.
4 coriander roots and stalks roughly chopped.
3 shallots roughly chopped.
2.5 cm (1 inch) piece of fresh root ginger peeled and thinly sliced.
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon curry powder
400 ml (14 fl oz) can Kin Dee Coconut milk
1½ tablespoons Kin Dee Fish sauce
50 g (2 oz) coconut, palm, or brown sugar or 4 tablespoons clear honey
4 tablespoons sunflower oil or Kin Dee Virgin coconut oil
1¼ teaspoons sea salt
Instructions:
Cut the chicken into slices and put them in a bowl.
Use a pestle and mortar or a small blender to pound or blend the garlic, coriander roots, shallots, and ginger to a paste. Mix with the chicken, along with rest of the marinade ingredients. Cover and leave lo marinate in the refrigerator for a minimum of 4 hours, but preferably overnight.
Thread the chicken pieces on to bamboo skewers that have been soaked in water for 30 minutes, leaving some space at either end. Place them under a hot grill for about 4-5 minutes on each side or until the chicken is cooked through and very slightly charred.
Turn frequently, brushing the marinade over the meat during cooking.
Serve:
Serve the hot or warm chicken satay with chopped raw onion, cucumber chunks, and a Satay sauce (peanut sauce). Use Kin Dee Satay sauce for dipping.