THAI SATAY

1 ½ lbs chicken breast
1/4 tsp roasted coriander seeds powder
1/4 tsp roasted cumin seeds powder
1/4 tsp pepper
1/4 tsp turmeric powder
½ tsp curry powder
3 slices galangal
½ tbsp lemon grass, finely chopped
1 tbsp salt
5 garlic cloves
1 cup coconut milk
2 tbsps vegetable oil
2 tbsps sugar
small wooden skewers

1. Slice the chicken breast finely, width approximately 1 ½ inches.
2. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic.
3. Pour the blended ingredients into the coconut milk.
4. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed.
5. Add the chicken slices and marinate for 2 hours.
6. Place chicken slices on skewers.
7. Pour the marinating sauce into a pot and heat until boiling.
8. Place the chicken slices over a charcoal grill and apply the sauce to the chicken while turning.
9. When cooked through, serve with satay sauce and cucumber sauce.