Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon sea salt
- 2 1/2 tablespoon garlic
- 1 tablespoon ginger
- 1 teaspoon cayenne pepper
- 1/2 teaspoon turmeric powder
- 1/2 cup coconut cream and milk
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon sea salt
- 2 1/2 tablespoon garlic
- 1 tablespoon ginger
- 1 teaspoon cayenne pepper
- 1/2 teaspoon turmeric powder
- 1/2 cup coconut cream and milk
- 1 pound chicken breast
- 2/3 cup marinade
- 2/3 cup bamboo skewers
- 2/3 cup vegetable oil
Preparation
Baking Directions:
Marinade Put the coriander seeds in a skillet and dry-roast over medium-high heat, sliding the skillet back and forth over the burner to prevent burning.
When the spice exudes a pleasant aroma, about 1 minute, remove from heat and transfer to a bowl to cool.
Repeat with the cumin seeds.
Grind in a spice grinder and set aside.
Pound the sea salt and garlic in a mortar with a pestle into a paste.
Add the galangal and pound into a paste.
Transfer to a mixing bowl and add the coriander seeds, cumin seeds, cayenne, and turmeric powder.
Mix to combine.
Add the coconut cream and mix well.
Set aside.
Or, if using a blender, add all the ingredients and puree.
Transfer to a mixing bowl and set aside.
Stored in a glass jar with a tight fitting lid, the marinade will keep overnight.
SatayDiagonally, slice the chicken across the grain into thin strips, approximately 1/10-inch, or as thin as possible.
Add the chicken to the marinade; mix well to coat.
Cover and refrigerate for 30 minutes.
Mound the charcoals onto one side inside the grill, leaving the other side empty.
Heat the grill.
While waiting for it to get hot, thread 3 to 4 pieces of the chicken onto the bamboo skewer into a tight bundle, covering 5 inches of the skewer.
Repeat with the remaining chicken.
Reserve the remaining marinade.
Spray the chicken generously with the vegetable oil.
Lay the skewer with the chicken portion on the rack directly on the hot coals at medium-high heat.
Line the skewers tightly close to each other.
(The uncovered portion of the skewers should not be over the coals.)
Grill, basting frequently with the marinade and turning frequently with marinade and turning frequently to keep from burning, until the surface is crispy and brown and the inside is firm and white, 8 to 10 minutes.
Transfer to a serving platter and serve.
