Grilled Chicken Satays

Ingredients

For the Spice Mix

• 25g chilli
• 60g garlic
• 120g shallots
• 25g galangal
• 25g ginger
• 60g turmeric
• 40g cashew nuts
• 25g palm sugar
• 60g coconut oil
• 125ml water
• 2 lemon grass stalks
• Salt
  
  

For the Chicken

• 500g chicken breast cut into strips
• 1 chilli finely chopped
• 2 tbsp palm sugar
• 125g spice paste
• Salt
  
  

For Peanut Sauce

• 6 lime leaves
• 20g ginger
• 20g garlic
• 20g lemongrass
• ½ cinnamon stick
• 5g ground coriander
• 25g chilli paste
• 25g ketchup manis
• 100ml lemon juice
• Salt
• 250g roasted peanuts, coarsely ground
• 800ml coconut milk
• 10g sugar
• Lime juice
• 1 onion
• 5g cumin
  
  

Method

For the Spice Mix

Blend all ingredients together (except the water) in a food processor or pound in a mortar & pestle. In a saucepan combine the paste with the water & cook together for about 1 hour until the water has cooked out, & the paste becomes golden. Allow to cool before use.

For the Chicken

Combine ingredients together, skewer & marinate for several hours or overnight. Grill chicken over hot coals basting frequently & cook until chicken is golden. (Basting mix: combine 60g spice mix & 60g coconut oil)

For Peanut Sauce

Blend the ginger, garlic & onion together & cook in a pot with the remaining ingredients until it thickens & the oil comes to the top. Serve hot or cold.