Recipe

Chicken Satay

Ingredients :

Chicken breasts 1 lb.
Corinader seed
 1 tsp.
Cumin seed 1 tsp.

Light soy sauce
 2 tbsp.
Fish sauce
 1 tbsp.
Phom kari (mild curry -powder)
 1 tbsp.
Tumeric powder
 1 tsp.
Thick coconut cream
 6 tbsp.
Palm sugar 3 tbsp.

Preparations:

1. Open a can of coconut milk and allow to stand until it spearates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining. In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder.

2. Cut the chicken into long thin strips and thread onto skewers lengthwise.

3. Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking.

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