Chicken Satay

1. Slice into thin strips 500g of boneless chicken breasts and keep chilled.
2. Mix in a bowl the following ingredients for the marinade: 3 cloves garlic (minced), 2 tsp coriander, 4 tsp brown sugar, ½ tbsp black pepper, 1 tsp salt, ¼ cup soy sauce, 2 tsp ginger (chopped), 1 tbsp lime juice, 3 tbsp olive oil, ¼ cup coconut milk and ½ tbsp curry powder.
3. Place chicken strips inside a re-sealable bag and add 2/3 of the marinade and reserve the rest for basting.
4. Marinade for at least 45 minutes to an hour.
5. Skewer chicken strips into bamboo skewers that were soaked in water for 30 minutes.
6. Grill the Chicken Satay and baste with the remaining marinade.
7. Cook until chicken is firm and no longer soft. Do not overcook otherwise chicken will be tough.

PEANUT SAUCE:
1. Mix in a bowl ¼ cup chunky peanut butter, ½ tsp hot chili sauce, 1 clove garlic (minced), 2 tbsp honey, ½ tsp Cayenne Pepper, 1 tsp lime juice, 2 tsp soy sauce and ¼ cup peanut oil.
2. Best served a little bit warm.

Serve the Chicken Satay garnished with Cilantro leaves together with the Peanut Sauce.