Chicken satay

This chicken satay recipe looks - and more importantly, tastes - exactly like the one you'd get from a quality Thai restaurant. Impresses guests, and it's very easy to prepare to boot. From "Savoring Southeast Asia", by Joyce Jue (Williams-Sonoma).

Lamb satay can apparently be made with the same recipe.

Satay

 * 1 1/2 tablespoons palm sugar or dark brown sugar
 * 1 tablespoon ground coriander
 * 1 tablespoon ground cumin
 * 2 teaspoons peeled and minced fresh ginger
 * 1 teaspoon minced garlic
 * 1 teaspoon ground tumeric
 * 1 teaspoon salt
 * 2 pounds boneless, skinless chicken breast, cut into 3/4-inch cubes

Basting oil

 * 1/3 cup coconut cream
 * 1 tablespoon vegetable oil
 * 1 tablespoon brown sugar

Directions

 * 1) Soak 20 bamboo skewers in water to cover for 30 minutes.
 * 2) To make the satay, in a bowl, stir together the palm or brown sugar, coriander, cumin, ginger, garlic, tumeric, and salt. Add the chicken to the bowl; mix to coat the meat well. Thread 3 or 4 pieces of chicken onto the pointed end of each bamboo skewer. They can touch but should not press against each other. Cover and refrigerate a few hours or preferably overnight.
 * 3) Prepare a fire in a charcoal grill. To make the basting oil, in a bowl, stir together the coconut cream, vegetable oil, and brown sugar.
 * 4) When the coals are white and glowing, place the skewers on the grill rack about two inches above the coals. Brush the meat with the basting oil and grill, turning once, to brown both sides and cook the meat through, about 2 minutes on each side.
 * 5) Serve with peanut sauce.