Instructions: 1. Make the marinade. Heat the peanut oil in a small frying pan. Saute the shallots and the garlic for 2-3 minutes, then add the ginger and saute for a further 2-3 minutes. Add the soy sauce, orange juice and juice and zest of the lime, honey, turmeric and ground coriander. Season with salt and cayenne pepper. Leave to cool completely.

2. Place the chicken pieces of a bowl, spoon over the cold marinade, toss it well, cover and refrigerate for at least 3 hours.

3. Thread 3 or 4 pieces of chicken on the each stick of lemon grass, leaving room to hold the skewer with your fingers. Return to the fridge.

4. Make the coriander paste, put the coriander leaves with half a teaspoon of salt into a blender of pestle and mortar, blend or grind until the leaves have ground down a little. Add the other ingredients and blend slowly to a smooth paste. Add a little water. Place in a small bowl and refrigerate until needed.

5. Bring a large pan of water to the boil, add the tagliatelle and cook for 10 minutes or until "al dente".

6. Meanwhile, brush a grill rack with a little peanut oil and place the skewers under a pre-heated moderate grill or if barbecuing arrange them over medium hot coals. Cook for about 5 minutes, then baste with the marinade and a little peanut oil before turning over and cooking on the other side for 5 minutes.

7. To serve, toss half of the chutney over the tagliatelle, divide between four warm serving plates, arrange the Indonesian chicken kebabs by the side and serve with the remaining coriander chutney.

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