Thai Chicken Satay

• 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 teaspoons curry paste
• 1 teaspoon ground coriander
• 1 1/2 cups chicken broth
• 1 (14 ounce) can coconut milk
• 1/3 cup peanut butter
• 1/2 cup dried apricot
• 3 tablespoons brown sugar, packed
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon salt
• To Thicken
• 2 tablespoons water
• 1 tablespoon cornstarch
• Garnishes
• chopped fresh cilantro
• cashews or almonds
• apples or banana
• chutney
• raisins

1. Cut the chicken in 1 in pieces.
2. Spray a large fry-pan or Dutch oven with cooking spray.
3. Sear the chicken until browned on all sides.
4. Remove from pan.
5. Add onions and saute for 5 minutes.
6. Add garlic, and saute for another 2 minutes.
7. Add Curry Paste and Corrinder and cook 1 minute until fragrant.
8. Return the chicken to the pot, and add the next 9 ingred.
9. Stir, and bring to a boil.
10. Reduce to med-low, cover and simmer for 1 hour.
11. Stir cornstarch and water and add to pot.
12. Let cook until thick.
13. Serve over rice with garnishes.
14. Yumpy.

chicken breasts, oil, onion, garlic, curry, ground coriander, chicken broth, coconut milk, peanut butter, apricot, brown sugar, fish sauce, lime juice, salt, water, cornstarch, fresh cilantro, cashews, apples, chutney, raisins

Taken from www.food.com/recipe/thai-chicken-satay-29004 (may not work)