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20 December 2012,01:06 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the chicken into slices and put them in a bowl.
  • Use a pestle and mortar or a small blender to pound or blend the garlic, coriander roots, shallots and ginger to a paste.
  • Mix with the chicken, along with rest of the marinade ingredients.
  • Cover and leave to marinate in the refrigerator for a minimum of 4 hours, but preferably overnight.
  • Thread the chicken pieces on to bamboo skewers that have been soaked in water for 30 minutes, leaving some space at either end.
  • Place them under a hot grill for about 4 - 5 minutes on each side or until the chicken is cooked through and very slightly charred.
  • Turn frequently, brushing the marinade over the meat during cooking.
  • Serve hot or warm with chopped raw onion.


  • ½ kg Skinless chicken fillets


  • 4 Garlic cloves, roughly chopped
  • 2 Coriander roots and stalks roughly chopped
  • 2 Shallots roughly chopped
  • Piece of fresh root ginger peeled and thinly sliced
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground turmeric
  • ½ teaspoon Curry powder
  • 200 ml coconut milk
  • 2 teaspoons Fish sauce
  • 25 grams Coconut, palm or brown sugar
  • 2 tablespoons Cooking oil
  • Sea salt to taste

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