Satay Chicken Curry Style

Slice thin (about 1/4 inch thick) strips of meat off the breasts. 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. Add the lime juice, peanut butter, coconut milk, honey and wine 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. Spicy Peanut Sauce 2 shallots, minced 2 garlic cloves, minced 1 stalk fresh lemon grass, finely chopped 1 tablespoon red curry paste or 1 teaspoon cayenne pepper 1/4 cup crunchy peanut butter 1 tablespoon palm sugar or brown sugar 1 tablespoon fish sauce, (nam pla) 1 cup thin coconut milk, (prepared from unsweetened coconut milk) In a saucepan, saute shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water if it is too thick. Pour into a shallow bowl. To prepare thin coconut milk: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Makes 1 1/2 Cups