Chicken Satay Skewers

ingredients

1 tbsp each coriander seeds and cumin seeds

2 tsp ground turmeric

4 garlic cloves, roughly chopped

grated zest and juice of 1 lemon

2 bird's eye chillies, seeded and finely chopped

3 tbsp vegetable oil

4 skinless chicken breasts, about 550g (1¼ lb) total weight,cut into finger-length strips

Salt and ground black pepper

½ cucumber, cut into sticks, to serve

For the satay sauce

200g (7oz) salted peanuts

1 tbsp molasses sugar

½ lemongrass stalk, chopped

2 tbsp dark soy sauce

juice of ½ lime

200ml (7 fl oz) coconut cream

1. Put the coriander and cumin seeds and the turmeric into a dry frying pan and heat for 30 seconds. Tip into a blender and add the garlic , lemon zest and juice, chillies, 1 tbsp vegetable oil and 1 tsp salt. Whiz for 1-2 minutes until smooth.
2. Put the paste into a large, shallow dish, add the chicken and toss everything together. Cover and chill for at least 20 minutes or up to 12 hours.
3. Put all the satay sauce ingredients into a processor and add 2 tbsp water. Whiz to make a thick, chunky, sauce, then spoon into a dish. Cover and chill.
4. Preheat the barbecue or grill until hot. Soak 24 wooden skewers in water for 20 minutes. Thread the chicken on to the skewers, drizzle with the remaining oil and grill for 4-5 minutes on each side until the juices run clear when the chicken is pierced with a skewer. Serve with the satay sauce and the cucumber sticks.