Instructions: Bone chicken and remove skin. Cut into small cubes. In container of electric blender put seeded and roughly chopped chillies, onions, ginger, lemon juice, salt and soy sauce. Blend until smooth, pour into a bowl and stir in oil and sugar. Add chicken and stir until each piece is well coated with the marinade. Cover and marinate for one hour. Chicken can be marinated overnight in the refrigerator. There will be a generous amount of marinade, because this is used as the base for a sauce to serve with the satay.

Thread pieces of chicken on bamboo skewers which have been soaked for 1 - 2 hours in cold water, leaving at least half the skewer free at the blunt end. Grill over glowing coals or under a pre-heated griller (broiler), about 5 cm (2 in) from heat source, for 5 - 8 minutes or until chicken is crisp and brown. Brush with extra oil during grilling, once on each side.

Pour remaining marinade into a small saucepan, add thick coconut milk and simmer over low heat until smooth and thickened, stirring constantly. Pour into a small bowl and serve with the satay.

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