Saté Kai (Chicken Saté)

3 Chicken breasts
1 ts Coriander seed
1 ts Cumin seed
2 tb Light soy sauce
1 tb Fish sauce
1 tb Phom kari; (mild curry powder)
2 pn Tumeric powder
6 tb Thick coconut cream
3 tb Palm sugar

Open a can of coconut milk and allow to stand until it separates 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.

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

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

Barbecue or grill until cooked.

Saté Kai (Chicken Saté) printer friendly version located here.
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