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1
Soak the skewers in cold water for 30 minutes before using to stop them scorching.
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2
Start with the marinade.
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3
Using a pestle and mortar, pound the lemon grass, ginger and garlic until a smooth paste.
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4
Add the ground turmeric, cumin, paprika and salt.
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5
Mix in the remaining ingredients until a runny marinade.
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6
Pop the chicken pieces, cover and leave in the fridge for at least 1 hour or preferably over night.
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7
To make the sauce, first roast the peanuts under a moderate grill.
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8
Keep a close eye as they can quickly burn.
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9
When the peanuts are golden all over, remove from the heat and leave to cool.
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10
Once cooled, grind them into a coarse paste.
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11
I prefer my sauce quite chunky.
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12
Next pound the shallots, dried chillies, garlic, ginger, galangla and lemon grass in a pestle and mortar.
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13
Heat the oil in a saucepan and cook the paste for 10-15 minutes.
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14
Stir frequently to avoid burning.
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15
Add the peanut and coconut milk, and simmer gently for 20 minutes.
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16
Finally add the sugar and season with salt until there is a good balance of sweet and salty.
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17
The sauce can be made well in advance and reheated when needed.
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18
For the satay, thread the chicken pieces onto the skewers and put under a hot grill or on a barbecue, turning occasionally until cooked through.
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19
Make sure the meat gets slightly charred for that lovely flavour.
