Chicken satay with peanut sauce


700g chicken pieces, thigh meat is best
1 lemon grass stalk, white part only
1 cm fresh ginger
1 garlic clove
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon paprika
2 tablespoons rice wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons coconut cream
pinch of salt

For the sauce:

10 shallots
5 dried red chillies, soaked in hot water
2 garlic cloves
1cm fresh ginger
1cm galangla root
1 lemon grass stalk, white part only
3 tablespoons peanut oil
300g raw peanuts, roasted and remove skins
2 tablespoons palm sugar or brown sugar
100ml coconut milk


Soak the skewers in cold water for 30 minutes before using to stop them scorching.

Using a pestle and mortar, pound the lemon grass, ginger and garlic until a smooth paste. Add the ground turmeric, cumin, paprika and salt. Mix in the remaining ingredients until a runny marinade. Put in the chicken pieces, cover and leave in the fridge for at least 1 hour or preferably over night.

Roast the peanuts under a moderate grillor in a very slightly oiled wok and move them around ontinuously. be careful as they can quickly burn. When the peanuts are golden all over, remove from the heat and leave to cool. Once cooled, grind them into a coarse paste.  
Pound the shallots, dried chillies, garlic, ginger, galangla and lemon grass in a pestle and mortar. 
Heat the oil in a saucepan and cook the paste for 10-15 minutes. Stir frequently to avoid burning. Add the peanut and coconut milk, and simmer gently for 20 minutes. 
Finally add the sugar and season with salt until there is a good balance of sweet and salty. The sauce can be made well in advance and reheated when needed.

Thread the chicken pieces onto the skewers and put under a hot grill or on a barbecue, turning occasionally until cooked through. 

There are many variations for satay. A very tasty satay is made with the chicken offal particularly the liver and gizzard