Satay Chicken - Curry Style

Course : Thai
Serves: 4
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1 pound chicken breast -- boneless, skinless
1 medium lime -- juice from
2 tablespoons peanut butter
1 teaspoon ginger powder
1/4 cup coconut milk
1/4 cup honey
1/4 cup plum wine
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1 tablespoon turmeric
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon lemon or lime zest
2 tablespoons shallots -- chopped
1 tablespoon garlic chopped

Preparation / Directions:

Slice thin strips of the chicken breast, about 1/4 inch thick. This is easiest if the breasts are partially frozen. Yellow Curry Paste Directions: Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Mix the curry paste ingredients together and place in a spice or coffee grinder and grind to a powder. Move curry paste to a bowl. Make the marinade: Add the marinade ingredients to the bowl with the curry paste and mix well. Place meat strips in the bowl and coat all sides with the marinade. Marinate chicken for at least 2 hours in the refrigerator. Thread marinated chicken strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer. Grill over hot coals for 2-3 minutes per side. DO NOT overcook. Serve with peanut sauce.

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