Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Coconut cream or plain
-yogurt
1 Clove garlic -- crushed
1 ts Ground cumin
1 ts Ground coriander
1 tb Lemon juice
1/2 lb Fresh chicken -- cubed
DIPPING SAUCE
2 tb Coconut cream or plain
-yogurt
1 Clove garlic -- crushed
1/2 ts Ground cumin
1 ts Ground ginger
1 ts Ground coriander
1 tb Lemon juice
1 tb Chopped fresh mint

1. Combine the coconut cream or yogurt with the garlic, chili powder,
cumin, cilantro, and lemon juice. Marinate the chicken pieces in the
mixture for at least 4 hours, turning frequently.

2. Make the dipping sauce by mixing all the ingredients except the
mint thoroughly. Leave to blend in a cool place.

3. When the chicken is ready, thread it on to four skewers. Place on
the barbecue or unde a preheated high broiler and cook until well
done, basting frequently with the marinadeand turning.

4. Heat the dipping sauce and toss in the mint leaves. Serve
separately.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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