Fadilah’s Chicken Satay

Serves 5-6 For the marinade, you will need: 2 tablespoons cumin seeds 2 tablespoons fennel seeds 3 tablespoons coriander seeds 3 tablespoons brown sugar 3cm piece of galangal, peeled 3cm piece of ginger, peeled 5 cloves garlic 8 shallots 3 stalks lemongrass 2 tablespoons vegetable oil 1kg chicken breasts Salt For the satay sauce, you will need: 500g roasted peanuts 5 red chillis 2cm piece of galangal, peeled 2cm piece of ginger, peeled 4 cloves garlic 1 stalk lemongrass 2 red onions, chopped Salt 2 tablespoons vegetable oil 100g palm sugar 1 x 200ml can coconut milk Cucumber strips, to serve Spring onion, to serve 1 Without using any oil, fry the cumin seeds, the fennel seeds and the coriander seeds. Blend all the fried seeds in a food processor with the brown sugar, the galangal, the ginger, the garlic, the shallots, the lemongrass and the vegetable oil. Put the chicken breasts in a Ziploc bag. Add the marinade and leave for at least five hours in the fridge, or overnight. 2 To make the satay sauce, grind the roasted peanuts in a food processor, then remove them from the processor and set them aside. Add the chillis, the galangal, the ginger, the garlic, the lemongrass, the onions, and the salt to the processor. Blend to a smooth paste. 3 Heat the vegetable oil in a small pot and add the paste. Fry until fragrant. Add the palm sugar and fry for a few minutes to caramelise. Add the peanuts you set aside earlier, and then gradually add the tinned coconut milk until you have the consistency you desire. 4 Grill the marinated chicken on the skewers until cooked. Serve with the satay sauce, cucumber strips and some spring onion.