Ingredients (for 4):
1kg Chicken Fillet or Breast, skinless
Marinade | Thermomix (for double portion):
4 Garlic cloves, chopped
3 Coriander roots, chopped
1 teaspoon White Pepper
2 Shallots, chopped (or red onion)
1.5cm Ginger, chopped
1 tablespoon Palm Sugar
3/4 teaspoons Salt
1/2 tablespoon Ground Cumin (Cumin Seeds slightly roasted)
1/2 tablespoon Ground Turmeric
1/2 teaspoon Thai Curry Powder
1 tablespoon Light Soy Sauce
2 tablespoons Vegetable Oil
100ml Coconut Milk
approx. 20 Bamboo Sticks
Instructions:
First cut the chicken breast Into strips and put them in a bowl.
Using mortar/pestle or food processor pound the garlic, coriander roots, white pepper, shallots and ginger to make a paste.
Add the palm sugar, salt, ground cumin, turmeric, curry powder, light soy sauce, vegetable oil and coconut milk, into the paste.
Add the chicken into marinade, mix with your hands until the chicken is well coated.
Cover with plastic container and marinate in the fridge for at least 1 hour or preferably overnight.
Soak the bamboo sticks in water for 1 hour to prevent them from burning during the grilling.
Thread a piece of the chicken onto each stick like sewing. In case the piece is small, thread two pieces onto one stick.
Barbecue or grill the sticks for 2 minutes on each side until the chicken is cooked through and charred. Brush the marinade sauce over the meat during cooking.