Take the bottom and top off the lemon grass stalk, and roughly chop
Add all satay ingredients apart from the chicken to a food processor and blend
Chop the chicken into 1cm chunks and thread onto metal or bamboo skewers (soaked in water for an hour)
Barbecue for a few minutes either side, flipping regularly until chicken is cooked through. Serve with the satay sauce.
If using homemade sunflower butter, roast 2 cups of sunflower seeds in an oven at 170 degrees Celsius for around 15 minutes and leave to cool
Blend the seeds together with 2 tbsp cold pressed rapeseed oil in a food processor for 5-10 minutes. Give the processor regular breaks if need be, but blend until you have a smooth sunflower butter. Store the butter in a clean sterilised jar in the fridge.
Sauté the chill and shallots for 5 minutes in a little olive oil until soft.
Add the tamarind, stir and then add the coconut milk and 1 tbsp sunflower seed butter. Simmer gently for 5-10 minutes then leave to cool.