Curried Chicken Satay

• 1 lb boneless skinless chicken breast
• 2 tablespoons peanut oil
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup peanut oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon soy sauce
• 2 teaspoons of fresh mint, chopped
• 1/2 teaspoon ground coriander

1. Soak 24 short bamboo skewers in water for 30 minutes.
2. Slice chicken breast lengthwise thinly into 24 strips and thread onto skewers. Place on baking sheet.
3. In a small bowl, combine curry powder, cumin, salt, and pepper.
4. Brush the chicken with 2 TBS peanut oil and sprinkle all over the spice mixture.
5. Refrigerate for 1 hour.
6. In a food processor, combine rice vinegar, mayo, soy sauce, mint, coriander and 1/4 tsp each salt and pepper.
7. Slowly drizzle in the peanut oil.
8. Transfer the vinaigrette to a bowl and refrigerate.
9. Preheat a stove top grill pan and grill the chicken skewers over high heat, about two minutes per side.
10. Serve with the vinaigrette.

chicken breast, peanut oil, curry powder, ground cumin, salt, pepper, peanut oil, rice wine vinegar, mayonnaise, soy sauce, mint, ground coriander

Taken from www.food.com/recipe/curried-chicken-satay-204598 (may not work)