Chicken Breast Satay

Preparation

1. Step 1

   Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover. Let soak one hour or longer.

2. Step 2

   Preheat charcoal grill or kitchen broiler.

3. Step 3

   Cut chicken meat into ½-inch cubes. There should be about 2½ cups. Put cubes in a bowl.

4. Step 4

   Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric. Set aside.

5. Step 5

   Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.

6. Step 6

   Pour and scrape this mixture over the chicken and mix together with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.

7. Step 7

   Add one tablespoon of the oil and blend well.

8. Step 8

   Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.

9. Step 9

   Blend remaining 2 tablespoons oil and coconut cream or milk.

10. Step 10

    Arrange skewered chicken on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done. Turn skewers so that the pieces cook evenly. As chicken cooks, brush generously with oil-coconut oil mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.