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1
Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover.
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2
Let soak one hour or longer.
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3
Preheat charcoal grill or kitchen broiler.
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4
Cut chicken meat into 1/2-inch cubes.
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5
There should be about 2 1/2 cups.
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6
Put cubes in a bowl.
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7
Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric.
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8
Set aside.
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9
Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
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10
Pour and scrape this mixture over the chicken and mix together with the fingers.
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11
Add sugar, salt and Worcestershire sauce and blend.
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12
Set aside for one hour.
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13
Add one tablespoon of the oil and blend well.
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14
Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.
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15
Blend remaining 2 tablespoons oil and coconut cream or milk.
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16
Arrange skewered chicken on charcoal grill or under broiler.
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17
Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done.
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18
Turn skewers so that the pieces cook evenly.
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19
As chicken cooks, brush generously with oil-coconut oil mixture.
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20
Serve with satay sauce as a dip.
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21
Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.
