Cut the chicken meat into 2.5 cm x 0.5 cm strips.
Mix the marinade ingredients together and add the strips of chicken. Place in the fridge for 30 minutes.
Meanwhile, make the Satay sauce by cleaning the peeling the shallots, garlic, onion and preparing the red chillies, then blending them together into a purèe.
heat a wok, add 1 tbsp of oil, and bring to the boil. Put in the purèe and sautè until aromatic, then add the Satay paster and stir well.
Sizzle in the wine, then add the stock and seasoning ingredients. Bring to the boil once more, blend in the cornflour and water mixture, and thicken to a sauce consistency.
Take a set of bamboo sticks. remoce the chicken meat and skewer 2 or 3 strips on to each stick.
Either deep fry until cooked with cocont milk and grill for 3 minutes each side until cooked.
Serve hot with Satay sauce dip.
225g chicken meat
1/4 cup coconut milk
For the marinade:
1/2 tsp salt
1/2 tsp curry powder
1/2 cup coconut juice
1 tbsp sugar
2 lemon leaves
1/2 tsp pepper Satay Sauce Dip:
2 garlic cloves
2 red chillies
1/2 cup Satay paste
1 tsp wine
1/2 cup stock
1/2 tbsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1 tsp cornflour and water mixture