1 1/2 lbs. chicken breast 1/4 teaspoon roasted coriander seeds powder 1/4 teaspoon roasted cumin seeds powder 1/4 teaspoon pepper 1/4 teaspoon turmeric (roots) powder 1/2 teaspoon curry powder 3 slices galangal 1/2 tablespoon finely chopped lemon grass 1 tablespoon salt 5 garlic cloves 1 cup coconut milk 2 tablespoons vegetable oil 2 tablespoons sugar small wooden skewers Slice the chicken breast or pork loin finely, width approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while turning . When cooked through, serve with Satay sauce and cucumber sauce.
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