Chicken Satay

2 pounds boneless chicken
5 cloves garlic
1 large onions -- (1 to 2)
1 piece lemon grass
1 teaspoon ground cumin
1 teaspoon turmeric
2 tablespoons ground coriander
1 ounce langkuas or grated ginger
1 teaspoon salt
6 tablespoons sugar
1/4 cup oil
1/4 cup water

PASTE:
3 ounces tamarind
2 large onions
5 cloves garlic
1 teaspoon grated ginger root or langkuas
1 1/2 cups salt
1 tablespoon dried shrimp paste
2 pieces lemon grass
2 tablespoons dried ground chili pepper
1/2 cup sesame seeds
6 cups coconut milk
1/2 cup sugar
4 teaspoons salt

Cut chicken into strips, pound meat, then cut into cubes and season with meat tenderizer. Pound separately garlic, onions, lemon grass, cumin, turmeric, coriander and langkuas. Mix together meat, pounded ingredients, salt, and sugar. Marinate for at least 4 hours, preferably overnight. Thread meat onto skewers. Sprinkle oil mixture (1/2 oil, 1/2 water) over meat and grill until done. Set aside.

For paste: Add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit. Pound the onions, garlic, and langkuas. Roast the peanuts, remove skins, and grind finely. Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them. Add the lemon grass, langkuas, dried chillies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. Cook until the gravy is thick. Pour the gravy over the skewered chicken and serve. Serves 8-10