Satay Chicken

• 450 g chicken breasts
• 1/2 can coconut milk
• 1 tablespoon curry powder
• 1 tablespoon lemongrass
• 1 tablespoon fish sauce
• 4 kaffir lime leaves
• 2 teaspoons coriander roots
• 1 teaspoon white pepper
• 1 teaspoon salt
• 2 tablespoons sugar
• peanut sauce

1. Also need 24 8 inch Bamboo Skewers.
2. Cut the chicken breast into 1/4 inch chunks (3 for each skewer).
3. Chop the coriander root, kaffir lime leaves and the lemongrass.
4. Marinade the chicken with all the ingredients for at least one hour.
5. Thread meat onto bamboo skewers.
6. Satay will taste best when cooked over charcoal grill.
7. During cooking, use a small basting brush with coconut milk, turn stick several times until meat looks brown and cooked through.
8. Serve hot with peanut sauce.

chicken breasts, coconut milk, curry powder, lemongrass, fish sauce, lime leaves, coriander roots, white pepper, salt, sugar, peanut sauce

Taken from www.food.com/recipe/satay-chicken-23074 (may not work)