Directions

To Prep

1. In a food processor, blend lemongrass, garlic, turmeric, coriander powder, chilli powder, sugar, salt and oil. Add 2 tbsp of water if needed.
2. Marinate chicken pieces. Cover and place in the refrigerator for 1 hr, if time permits.
3. Cook rice according to packet directions. Use a fork to separate the grains.
4. Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 mins or until heated through.

To Cook

1. Preheat a barbecue grill or chargrill on medium. Brush with oil to lightly grease. Thread a few pieces of chicken onto the bamboo skewers. Grill for 2-3 mins on each side until cooked through and nicely charred. Drizzle with satay sauce.
2. Serve with rice, cucumber, onion, chillies, lime and garnish with coriander leaves.