30 ml Coconut cream
1 clove Garlic, crushed
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
15 ml Lemon juice
225 g Fresh chicken, cubed

Dipping Sauce
30 ml Coconut cream or plain yogurt
1 clove Garlic, crushed
1/2 teaspoon Ground cumin
1 teaspoon Ground ginger
1 teaspoon Ground coriander
15 ml Lemon juice
1 tablespoon Chopped fresh mint

Combine the coconut cream or yogurt with the garlic, chili powder, cumin, coriander and lemon juice. Marinate the chicken pieces in the mixture for at least 4 hours, turning frequently.
Make the dipping sauce by mixing all the ingredients except the mint thoroughly. Leave to blend in a cool place. When the chicken is ready, thread it on to four skewers. Place on the barbecue or under a preheated high grill and cook until well done, basting frequently with the marinade and turning. Heat the dipping sauce and toss in the mint leaves.
Serve separately.

How visitors found this page:

• chicken sate recipe