• Ingredients:

1 kg chicken thigh fillets;

1 teaspoon ground coriander;

1 teaspoon ground cumin;

1/2 teaspoon ground cinnamon;

2 teaspoons grated fresh turmeric;

1/4 cup (35g) roasted peanuts, finely chopped;

1 teaspoon sugar;

2 cloves garlic, crushed;

3 teaspoons vegetable oil;

1 teaspoon sesame oil;

1 teaspoon mild sweet chilli sauce;

PEANUT SAUCE:

2 cups (3OOg) roasted peanuts;

1 tablespoon grated fresh ginger;

4 cloves garlic, crushed;

1 tablespoon grated fresh galangal;

2 small fresh red chillies, chopped;

1/3 cup chopped fresh lemon grass;

2 tablespoons tamarind paste;

2 tablespoons hot water;

2 tablespoons vegetable oil;

1 large (2oog) onion, chopped;

2 tablespoons palm sugar;

1 cup (250ml) water, extra.

• Instruction:

1. Cut chicken into 2cm pieces. Combine chicken and remaining ingredients in bowl; mix well. Cover, refrigerate several hours or overnight; 2. Thread chicken onto 16 skewers. Heat griddle pan, add chicken in batches, cook until well browned and cooked through. Serve with peanut sauce; 3. Peanut Sauce: Blend or process peanuts until fine. Blend or process ginger, garlic, galangal, chillies and lemon grass until well combined. Place tamarind and hot water in bowl, stand 10 minutes. Squeeze liquid from tamarind, strain and reserve liquid; discard tamarind; 4. Heat oil in pan, add onion, cook, stirring, until onion is soft. Add peanuts, lemon grass mixture, reserved tamarind liquid, sugar and extra water, simmer, uncovered, until thickened slightly. Serves 4. Chicken and peanut sauce can be made a day ahead; Storage: Covered, separately, in refrigerator; Freeze: Uncooked marinated chicken suitable; Microwave: Not suitable.