Indonesian Chicken Satay

Instructions

1. Prepare the marinade
   In a large bowl, combine 2 tablespoons of kecap manis, 1 tablespoon vegetable oil, minced garlic, 1/2 tablespoon ground coriander, and 1/2 teaspoon ground turmeric. Mix well to form a smooth paste.
2. Marinate the chicken
   Add the chicken pieces to the marinade and toss until all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor penetration.
3. Prepare the peanut sauce
   In a saucepan over medium heat, add 1 tablespoon vegetable oil. Add the remaining ground coriander, turmeric, and chopped chilies. Sauté for 1 minute until fragrant. Add ground peanuts, tamarind paste, palm sugar, remaining kecap manis, and salt. Stir well and gradually add coconut milk while stirring. Simmer for 5-7 minutes until the sauce thickens. If too thick, add a little water.
4. Prepare the skewers
   Thread the marinated chicken pieces onto the pre-soaked wooden skewers, about 4-5 pieces per skewer. Leave a small space between each piece to ensure even cooking.
5. Grill the satay
   Preheat a grill or grill pan to medium-high heat. Grill the skewers for 3-4 minutes per side, or until the chicken is fully cooked and slightly charred on the edges. Baste with a little of the marinade while grilling for extra flavor and to prevent drying.
6. Serve
   Arrange the grilled satay on a serving plate. Serve hot with the peanut sauce on the side for dipping. Optionally, garnish with sliced cucumber, red onions, and rice cakes (ketupat) for an authentic Indonesian presentation.