This Asian-inspired dish — also called Chicken with Yellow Peanut Sauce — is perfect for a dinner party. The zesty coconut-peanut sauce on these Chicken Satay Skewers really wakes up the flavor of the meat.
1-1/2 cups coconut milk
1 tbsp soy sauce
1-1/2 tbsp curry powder
1 tsp coriander seeds
2 tsp cornstarch
3 very thinly sliced chicken breasts
3/4 cup US peanuts, salted
1 tbsp lemon juice
2 tbsp chopped cilantro
Place your wooden skewers in water and ensure they’re completely soaked before using them. This will keep them from scorching on the grill.
In a bowl, mix coconut milk with the soy sauce, curry and coriander seeds; cover and keep refrigerated. Pour 1/2 cup of this mixture into a separate bowl and thoroughly blend in the cornstarch.
Cut the chicken into 2″ (5cm) wide strips, insert them in skewers; marinate in the peanut sauce with the cornstarch and let stand for about 15 minutes.
In a small pan, mix the coconut milk and remaining peanuts, lemon juice, chili flakes, stirring constantly until it thickens slightly. Pour the sauce into a bowl and let cool.
Heat a grill and grease it lightly with oil. Cook the chicken skewers on both sides until golden brown. Add the cilantro to the cooled sauce, and use the sauce to season the chicken.