1 Grind lemon grass, garlic, ginger, cumin powder, turmeric powder, green chilies, palm sugar and lemon juice in a blender until it forms a fine paste. Add little water if necessary.
2 Mix the chicken with the blended paste and set it aside for one hour.
3 Push each chicken fillet into a satay stick.
4 In a non-stick pan, stir-fry the marinated chicken with oil.
5 When the chicken browns and is cooked, dish out.
6 Grind peanuts, red chilies and garlic in a blender until it forms a fine paste. Add water if necessary.
7 Heat oil in a non-stick pan and add the blended peanut paste and stir-fry until fragrant.
8 Add oats, salt, sugar, water, vinegar and lime juice to the peanut mixture and cook until the mixture is well cooked and thick.
9 Dish out and serve with hot satays.
