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Chicken Sarah with peanut dipping sauce
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| 8-10 skewers. 1tbsp each of coriander and cumin seeds. 1tsp ground turmeric. 3tbsp coconut milk. 14oz chicken sliced into strips. |
Sauce: 1ozroasted peanuts. 3 shallots. 2cm knob Ginger. 1 garlic clove. 3 red chillies deseeded and chopped. Pinch ground turmeric. 1-2 tbsp groundnut oil. 1tbsp tamarind sauce or squeeze lime juice. 1tbsp sugar. 1/2 small cucumber, cut into wedges, to serve.
Soak skewers for 20 mins. Toast seeds in frying pan, then crush. Mix with turmeric, coconut milk, then season. Add chicken strips and stir to coat.
Make dipping sauce. Coarsely grind the peanuts tip in a bowl. Blend shallots, Ginger, garlic, chillies and turmeric to form a wet paste. Heat pan over med heat. Add oil and the paste and stir dor a couple of mins until fragrant. Tip in peanuts and cook for 2 mins until golden. Add tamarind puree, sugar and a splash of water, then simmer until sugar has melted. Spoon into a bowl.
Heat griddle or grill. Thread chicken onto skewers. Grill for 10 mins turning over halfway until chicken is charred and cooked. Serve warm with sauce and cucumber wedges.
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