Thai Chicken Satay

• 1 lb. boneless chicken in bite size pieces
• 2 tsp. curry powder
• 1 tsp. grated fresh ginger
• 1 tsp. minced garlic
• 1 tsp. cumin
• 1/2 c. coconut milk
• 1 tbsp. grated lemon peel
• 1/2 tsp. chili powder
• PEANUT SAUCE:
• 1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)
• 1/3 c. coarsely chopped onion
• 2 cloves minced garlic
• 1/2-3/4 c. coconut milk
• 1/2 tsp. soy sauce
• 1 tsp. lime juice
• Some red pepper flakes
• 1/2 tsp. minced ginger
• 1/2 tsp. ground coriander

1. Add to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.
2. PEANUT SAUCE:
3. Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay

boneless chicken, curry powder, ginger, garlic, cumin, coconut milk, chili powder, peanut sauce, peanuts, onion, garlic, coconut milk, soy sauce, lime juice, red pepper, ginger, ground coriander

Taken from www.epicurious.com/recipes/member/views/thai-chicken-satay-1219514 (may not work)