Singaporean Chicken Satay

By Jake Klein

10 pieces of chicken thighs
½ cup finely ground coriander
3 tablespoons cumin
3 tablespoons turmeric
1 tablespoon ground black pepper
¼ cup fish sauce
¼ cup brown sugar
¼ cup oil
8 inch skewers

Sauce
¼ cup shallot minced
2 tablespoons minced ginger
2 tablespoons minced galangal
1 tablespoon massaman red curry
2 tablespoons chopped roasted peanuts
1 tablespoon fish sauce
1 tablespoon palm sugar
1 cup chicken stock

1. Cut your chicken into 1 inch cubes. In a non-reactive mixing bowl whisk together your coriander, cumin, turmeric. fish sauce, brown sugar, and oil. Add your chicken to the marinade and allow to sit for 3 hours up to over night. Once the chicken is marinated place three pieces of chicken on a skewer taking care not to let the point poke through the top piece. Repeat the process for the rest of the chicken. Grill until fully cooked.

For the sauce:
In an non-reactive sauce-pot heat your oil over medium high heat. Once the oil is hot add your Shallot, ginger, and galangal. Cook stirring frequently until the shallots start to caramelize, about 3 minutes. Add your curry and sugar and sauté for another one minute. Once the mixture becomes fragrant add the remaining ingredients and whisk together until everything is smooth. Allow to cook for another five minutes or until the sauce is the consistency of reduced heavy cream. Serve sauce with chicken satays as a dipping sauce.