The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet.

:- You can also use a rolling pin.

The coriander and cumin are toasted and then crushed in a mortar and pestle.

The ingredients are then combined to form a marinade.

Marinate the chicken overnight.

The pieces of chicken are then threaded on 12" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke).

Turn them regularly and brush them liberally with the remaining marinade.

:- Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Tip:- You can also make the same recipe with chunks of beef, pork, or large prawns.