600g boneless chicken breast
5 shallots peeled and thinly sliced
1 garlic clove, crushed
2 tablespoons peanuts
1 tablespoon sugar
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1tablespoon ground turmeric
1 stalk fresh lemon grass, thinly sliced
2 tablespoons olive oil

Slice chicken into long thin slices, approximately ¼ inch thick and 2 inches in length. Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly - stirring often. Grind the coriander seeds and peanuts in a mortar and pestle. Combine all the spices with the shallot, lemon grass and garlic together in a bowl. Add chicken pieces to the marinade and mix well to completely cover the meat. Allow to marinate for at least an hour or overnight. Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn. Skewer 2 to 3 pieces of chicken onto each stick, then bbq or grill over moderate heat. Turn skweres regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes but ensure they are well cooked through before serving.