Grilled Chicken with Sate Sauce

1 large skinned chicken breast per person
1 medium onion roughly chopped
3 cloves garlic, crushed
1 teaspoon dried ground cumin
1 teaspoon dried ginger
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon laos (dried galangal powder)
1 or 2 teaspoons sambal oelek (chilli paste)
1/4 cup soy sauce

Cube the chicken and place it in a bowl and mix the remaining ingredients together. Pour over the chicken, add about 1/4 cup water and mix through thoroughly. Set aside to marinade for at least an hour.

Meanwhile take several bamboo skewers and soak them in cold water.

Thread the chicken onto skewers, placing them on a rack so they can drain a little. Reserve the marinade, removing the onion with a slotted spoon.

Grill the chicken until it is cooked, either under a griller or on the barbecue.

To make the sate sauce, put about half a cup of smooth peanut butter in a pot and stir in the reserved marinade. Heat slowly. The sauce will thicken considerably, Keep thinning it with some additional water. You can add extra sambal oelek, spices and a little more soy sauce as you go - but don't overdo the soy sauce and make the dish too salty. You can make the sauce ahead and give it a quick nuke in the microwave before serving if you feel you can't cope with grilling the meat and making the sauce at the same time.

Serve the sate sticks with rice (plain boiled rice or nasi goreng) and side dishes of sliced banana, sliced gherkins and small quartered tomatoes. Or you can accompany with a salad, but the peanut sauce goes particularly well with the above side dishes.