* Wooden skewers soaked in water for 1 hour
* 450 g (1lb) boneless Chicken, skin removed and Cut into pieces
'''Marinade'''

* 2 Cloves of garlic, peeled and crushed
* 1 cm (1/2") Galangal, Grated
* ½ teaspoon Coriander seeds
* ¼ teaspoons Caraway seeds
* ¼ teaspoon Salt
* 4 tablespoons Peanut oil - see variations
* 2 tablespoons Kecap manis (Indonesian soy sauce)
* 1 tablespoon Jaggery or Brown sugar
'''Satay sauce'''

* 4 tablespoons Peanut oil
* 225g (8oz) / 1 cup shelled Roasted Peanuts
* 3 hot red Chilli peppers
* 4 Roasted Pecan nuts
* 225 ml (1 cup) water
* 1 teaspoon Salt
* 1 tablespoon Jaggery or Brown sugar

===Method===
'''Satay sauce'''
* Heat the Oil in a small pan
* Fry the Chillies for a minute only
* Remove from the heat, add the remaining items apart from the water and mix well
* Allow to cool a little, add to a blender and mix with enough of the water to make a thick paste
'''Marinade'''
* Grind the Spices in a Pestle and mortar or a Coffee grinder
* Crush the remaining solid items in a Mortar and pestle
* Mix with the Spices and remaining Marinade ingredients.
* Cut the Chicken into pieces slightly larger than your thumb - See here.
* Marinade the Chicken for 1 hour.
* Traditionally they would be Marinaded on the skewers but I find it easier to add the lot to a Lock and Lock-style box, close and refrigerate, shaking now and then. The Chicken can be threaded on to skewers and a final layer of Marinade brushed onto the skewers when they are ready to cook.
* Lay the skewers onto a Grill tray under a preheated Grill or on a Barbecue and cook for 4 to 5 minutes, turn and re-Brush with the Marinade and cook for a further 4 or 5 minutes
* Check the juices run clear before serving

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