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Satay Chicken


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4 chicken thighs

30g ginger, finely grated
1cm turmeric, finely grated
2 cloves garlic, crushed
1 chilli, chopped
20ml peanut or coconut oil
1 shallot, finely chopped
½ lime juice
salt to taste
 
To garnish
coconut milk ( optional)
fresh chilli
coriander leaves

Cut the chicken into bite size pieces. In a mortar pound the ginger turmeric, garlic, shallot, chilli and salt to a fine paste, and the lime juice and 20ml peanut or coconut oil. Marinate the chicken for 1 hour and skewer and grill on a BBQ or place in a hot oven. Serve with a drizzle of coconut milk fresh lime, chopped coriander and fresh chilli.