Chicken Sates with Peanut Curry Sauce

• 1 1/2 cups well-stirred canned unsweetened coconut milk
• 1 tablespoon soy sauce
• 1 1/2 teaspoon curry powder
• 3/4 teaspoon ground coriander seeds
• 2 teaspoons cornstarch
• 1 whole skinless boneless chicken breast (about 3/4 pound)
• 3/4 cup salted dry-roasted peanuts, ground fine in a food processor
• 1 teaspoon fresh lime juice
• 1/8 teaspoon dried hot red pepper flakes, or to taste
• ten 8-inch bamboo skewers, soaked in water 30 minutes
• 1 teaspoon minced fresh coriander sprigs

1. In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well.
2. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
3. Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat.
4. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
5. Prepare grill.
6. In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened.
7. Transfer dipping sauce to a small bowl and cool.
8. Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
9. Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken sates.

milk, soy sauce, curry powder, ground coriander seeds, cornstarch, chicken, peanuts, lime juice, pepper, bamboo skewers, fresh coriander sprigs

Taken from www.epicurious.com/recipes/food/views/chicken-sates-with-peanut-curry-sauce-12415 (may not work)