Raja Teh (Chicken Satay)

Walking by the street food stalls in Malaysia is really an assault on the senses - fragrant dishes served next to busy roads against a skyline backdrop. This Chicken Satay recipe has been passed down to me by my wife's Malaysian grandmother and the secret is in the marinade.

Ingredients

1 kg	Boneless chicken thigh, Cut into 1.5 cm pieces (Main)
3 Tbsp	Ground coriander
½ tsp	Ground fennel seeds
1 tsp	Ground cumin
4 pieces	Macadamia nuts, Can be substituted with candlenuts
2 stalks	Lemongrass
1 tsp	Ground turmeric
2 cloves	Crushed garlic
1 medium	Onions, Finely diced
1 Tbsp	Peanut oil
½ cup	Thick coconut cream
1 pinch	Sugar
1 pinch	Salt

Directions

1. Mix all the ingredients together and marinade the chicken for at least 2 hours and up to 24 hours.
2. Pierce the chicken pieces onto the skewer and grill over an open fire until slightly charred and cooked through.
3. Serve hot with rice and peanut sauce.