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INGREDIENTS:

 	
 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.