- Chicken breast - 3 sections (from 1 whole chicken and 1/2 of 1) sliced into long thin pieces ; To get perfect pieces freeze the chicken breast for 30 minutes and slice when it is very cold/semi frozen.
- Wooden skewers - 20 soaked in water for 30 minutes.
- Shallots - 2
- Garlic - 4 cloves
- Lemon grass - 2 tbsp chopped (I used lemon grass shrimp paste since I did not have fresh lemongrass)
- Red chillies - 3
- Turmeric powder - 1/2 tsp
- Galangal - 2 tsp chopped
- Cumin - a pinch
- Coriander powder - 1 tsp
- Fish sauce - 3 tbsp
- Brown sugar - 3 tbsp
- Oil - 2 tbsp
- Spring onion - 1 chopped
- Soy sauce - 2 tbsp
Add all ingredients other than chicken and bamboo skewers into a food processor and process until it is blended to a smooth paste.
Add washed and drained chicken pieces into the paste and marinate in the refrigerator for couple of hours of overnight.
An hour before you are ready to cook the Satay squeeze a tsp of lime juice on the chicken and mix well.
Thread the chicken on to the bamboo skewers and discard the excess marinade.
Grill or saute the satay until it is cooked. About 5 minutes.Take care not to overcook the chicken as it will turn dry.
To saute to a pan - heat a cast iron skillet on medium high and smear some oil on it.
Place the skewers on the skillet and cook undisturbed for 2 minutes ,Turn over and cook the other side.
Serve with Sliced cucumber, onion, green chillies and dipping sauces.