Satay Chicken (sans sauce)

By pure taste invention, I decided to try to replicate the satay spices for chicken, inspired by my first pickings of lemon grass from the garden. The taste is quite close, although a tad salty. In a bid to make the marinade less wet, I added salt, but looks like that may not be a good thing to do. Later on, after watching a few Youtube videos, I found my experiment wasn't too far off after all! The secret ingredient, which I've never mastered in the past? Curry powder!

Ingredients
1kg of chicken, cubed into 1 inch by 1 inch sized cubes. I usually find thigh meat more moist but you can certainly use breast if preferred
3 tbsp fish sauce
2 tbsp brown sugar (or honey if preferred)
1 tbsp curry powder
5 stalks of young lemon grass, chopped finely (or 3 mature stalks)
1 tbsp garlic, crushed
1 tbsp ginger, crushed
1 tsp cumin
1 tsp lemon juice

Method
1) Soak satay sticks in water (to prevent them burning when you bbq them).
2) Pour all the marinade ingredients into a large bowl and add the cubed chicken. Mix well, preferably using your hands to really massage the marinade in. Leave to marinade for at least 2 hours, better still if you can do it overnight.
3) Thread the chicken cubes onto the skewers.
4) BBQ or grill until cooked, remember to baste with oil and turn regularly. This should take about 5 to 7 minutes in total. You can do it till its nice a charred.
5) Serve with satay sauce. I've yet to discover that recipe!

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