Chicken Satay

I found this recipe in this Thai recipe book I borrowed from the library.. it turned out pretty good. I didn't think making satay was this easy!

Here's the recipe (for 40 sticks of satay):

1 kg skinless chicken breast fillets

Marinade:
2-3 Asian shallots, roughly chopped
4-5 garlic cloves, roughly chopped
4 coriander roots, finely chopped
1 inch piece of ginger, sliced
1 tablespoon roasted ground coriander
1 tablespoon roasted ground cumin
1 tablespoon roasted ground turmeric
1 teaspoon Thai curry powder (I'm not even sure what this is, I used some red curry paste instead)

2 tablespoons light soy sauce
4 tablespoons vegetable oil
410ml coconut milk
2 tablespoons palm sugar
1 1/2 teaspoon salt
40 bamboo sticks

- Cut the chicken into strips and put them in a bowl
- Using a food processor or blender, blend the shallots, garlic, coriander roots and ginger to a paste. Add the paste to the chicken, along with the ground coriander, cumin, turmeric, curry powder, light soy sauce, vegetable oil, coconut milk, sugar and salt. Mix until the chicken is well coated. Cover with plastic wrap and marinate in the fridge for at least 5 hours or overnight.
- Soak the bamboo sticks in water for an hour to prevent them from burning during cooking
- Thread a piece of the marinated chicken onto each stick as if you were sewing a piece of material.
- Heat a barbecue or grill (broiler) to high. If using the grill, line the tray with foil. Barbecue the satay sticks for 5-7 minutes on each side, or grill for 10 minutes on each side, until the chicken is cooked through and slightly charred. Turn frequently and brush the marinade sauce over the meat during cooking. If using the grill, cook a good distance below the heat.