This was a hit at our house…I think it helped that the chicken came on a skewer.
1 1/2 c. canned unsweetened coconut milk, stirred well
1 T soy cauce
1 1/2 tspn. curry powder
3/4 tspn. ground coriander
2 tspn. corn starch
2 skinless, boneless chicken breasts
3/4 c. creamy peanut butter
1 tspn. fresh lime juice
1/4 tspn. red pepper flakes
1 tspn. fresh cilantro, minced
1 package skewers
Whisk together the coconut milk, soy sauce, curry powder and coriander in a small bowl until mixed well. Transfer 1/2 cup of the mixture to another bowl and add cornstarch to the new bowl. Stir well.
Cut the chicken into 1/2 in. thick strips. Add them to the cornstarch mixture, stirring to coat. Marinate covered and refrigerated for at least one hour. Cover the other bowl of sauce and place in the frig as well.
Making the dipping sauce…Stir together the peanut butter, lime juice, red pepper flakes, and reserved coconut mixture in a small saucepan and bring to a simmer. Let simmer until thickened, stirring occasionally.
Thread the chicken on the skewers and cook on a grill for about six minutes on each side.
Serve with dipping sauce sprinkled with cilantro.
Did I change anything? I served this with pasta. Instead of using the dipping sauce for dipping, we used the dipping sauce as a pasta sauce.
What did the family think? Everyone ate it!!! Hubby and I really liked it. Next time I will add more red pepper flakes and more cilantro. Our oldest ate the chicken and the pasta and the youngest just ate the chicken. The novelty of being served chicken on a stick is SO intriguing. 🙂
recipe adapted from Cookie Magazine