Chicken Breast Satay

• 1 pound skinless, boneless breast of chicken
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground dried fennel
• 1/2 teaspoon ground black pepper
• 1 teaspoon turmeric
• 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
• 3 tablespoons coarsely chopped shallots
• 1 1/2 teaspoons finely minced garlic
• 1/2 cup water
• 2 tablespoon sugar
• Salt to taste if desired
• 1/2 teaspoon Worcestershire sauce
• 3 tablespoons corn, peanut or vegetable oil
• 3 tablespoons coconut cream or milk Satay sauce (see recipe)

1. Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover.
2. Let soak one hour or longer.
3. Preheat charcoal grill or kitchen broiler.
4. Cut chicken meat into 1/2-inch cubes.
5. There should be about 2 1/2 cups.
6. Put cubes in a bowl.
7. Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric.
8. Set aside.
9. Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
10. Pour and scrape this mixture over the chicken and mix together with the fingers.
11. Add sugar, salt and Worcestershire sauce and blend.
12. Set aside for one hour.
13. Add one tablespoon of the oil and blend well.
14. Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.
15. Blend remaining 2 tablespoons oil and coconut cream or milk.
16. Arrange skewered chicken on charcoal grill or under broiler.
17. Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done.
18. Turn skewers so that the pieces cook evenly.
19. As chicken cooks, brush generously with oil-coconut oil mixture.
20. Serve with satay sauce as a dip.
21. Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.

skinless, ground coriander, ground cumin, ground dried fennel, ground black pepper, turmeric, lemon grass, shallots, garlic, water, sugar, salt, worcestershire sauce, corn, coconut cream

Taken from cooking.nytimes.com/recipes/2580 (may not work)