Chicken sat 82 with peanut sauce

Yield: 9 Servings

Measure Ingredient
1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoons Crunchy peanut butter
½ cup Soy sauce
½ cup Freshly squeezed lime juice
2 \N Garlic cloves, minced
\N \N Crushed dried chile peppers --------------------------
6 \N Chicken breast halves,
\N \N FFboned, skinned, and cut
\N \N FFinto 1/2\" wide strips
⅔ cup Crunchy peanut butter
1½ cup Coconut milk, unsweetened
¼ cup Freshly squeezed lemon juice
2 tablespoons Soy sauce
2 tablespoons Molasses (or brown sugar)
1 teaspoon Fresh ginger root, grated
4 \N Garlic cloves, minced
¼ cup Chicken broth
¼ cup Heavy cream
\N \N Cayenne pepper
\N \N Grated lime zest
\N \N Fresh cilantro sprigs



To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur 82e briefly. Add chicken broth an d cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.

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