Chicken Satay

Ingredients
2 chicken breasts, skinned and boned
Marinade
4 tablespoons sunflower oil
2 cloves garlic, crushed
3 tablespoons fresh, chopped coriander
1 tablespoon caster sugar
1/2 teaspoon ground cumin
1/2 teaspoon  ground coriander
1 tablespoon soy sauce
1 red chilli
salt and pepper
Satay Sauce
2 tablespoons sunflower oil
1 small onion, chopped finely
1 red chilli, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
8 tablespoons peanut butter
8 tablespoons chicken stock or water
1 tablespoon block coconut

Method
1. Cut the chicken lengthwise into 8 long strips - thread 'concertina-style' onto pre-soaked wooden skewers.
2. Place marinade ingredients in a blender and process until smooth - coat the chicken with the marinade and leave to chill in the fridge for at least 2 hours.
3. Make the sauce - fry the onion and chilli in the oil, until softened but not browned - stir in the spices and cook for 1 minute - add the remaining sauce ingredients and cook the mixture gently for 5 minutes.
4. Barbecue or grill the chicken skewers for about 10 minutes, basting with any remaining marinade - serve immediately with the warm sauce.

Status
Untried.