Chicken Satay with Peanut Sauce

Ingredients:

4 chicken legs and thighs or 4 chicken breasts (deboned)

Marinade:
1 tsp of coriander seeds
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tbsp of cooking oil
1 tsp of chili powder
2 tsp of turmeric powder
4 Tbsp Soysauce
1 Tbsp Oyster Sauce

Need:
Bamboo skewers, soaked in water

Cut the chicken meat into small cubes. Grind the Spices for marinade in mortal and pestle. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours or overnight. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with Peanut Sauce.

Peanut Sauce:
1 1/2 c dry roasted peanuts (unsalted)
1 c water
1 tbsp soy sauce
1 1/2 tbsp sugar
1/8 tsp salt
1/4 cup oil
1 heaped tamarind pulp
(soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:
6-8 dried red chilies, seeded and soaked in warm water
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger
1 tbsp coriander powder

Procedure:
Crush the peanuts coursely with mortar and pestle and set aside. Chop the spice paste ingredients and blend until fine.

Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.