Chicken Satay

• 1 1/2 pounds skinless and boneless chicken breasts, cut into strips
• MARINADE:
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon chopped garlic
• 1 tablespoon fresh grated ginger
• 2 tablespoons fish sauce
• 1 tablespoon turmeric powder
• 8 tablespoons coconut milk
• 3 tablespoons sugar (use palm sugar if you have it)
• SATAY SAUCE
• 4 ounces of roasted (unsalted) peanuts
• 4 cloves garlic, chopped
• 1 ounce chopped shallot
• 1 tablespoon red curry paste
• 1 teaspoon fish sauce
• 8 tablespoons coconut milk
• 4-6 teaspoons lime juice (to taste).
• 2-3 teaspoons palm sugar.
• Fresh cilantro sprigs (optional), for garnish
• 1/2 of a lime, cut into wedges (optional)
• 24 bamboo skewers

1. Combine marinade ingredients and pour into a non-recative dish. Add the strips of chicken and marinate in the refrigerator, covered, at least 2 hours but preferable overnight.
2. Soak the skewers in water for at least 1 hour before preparing skewers.
3. Make the sauce by grinding the peanuts to a fairly fine powder in a processor. Add the remaining ingredients and process to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Place in a serving bowl and garnigh with a sprig of cilantro. Set aside until the skewers are cooked and ready to serve.
4. Preheat oven to 350u0b0F.
5. Thread the chicken strips onto the bamboo skewers, piercing through the folded meat to form a loose gather. Transfer to baking sheets. Bake until chicken is just cooked through, 10 to 15 minutes. Remove from oven and arrange on platter. Add springs of cilantro and lime wedges for garnish. Serve with the satay sauce.

chicken breasts, ground coriander, ground cumin, garlic, ginger, fish sauce, turmeric powder, coconut milk, sugar, peanuts, garlic, shallot, red curry, fish sauce, coconut milk, lime juice, palm sugar, cilantro, lime, bamboo skewers

Taken from www.epicurious.com/recipes/member/views/chicken-satay-1216289 (may not work)