Ingredients
For the chicken:
12 bamboo skewers (optional)
1 pound boneless, skinless chicken breast
¼ cup coconut milk
2 tablespoons curry powder
2 tablespoons sugar
1 teaspoon ground coriander seeds
¼ teaspoon salt
Cooking spray
For the peanut sauce:
¼ red onion, chopped
2 cloves garlic, minced
Pinch of red pepper flakes
¼ teaspoon nutmeg
¼ teaspoon coriander seeds
¼ teaspoon ground star anise
¼ teaspoon salt
2 teaspoons sugar
2 teaspoons vinegar
¾ cup coconut milk
¼ cup reduced fat smooth peanut butter
Preparation
- If using skewers, soak them in a glass of water to prevent burning. Cut the chicken into 1-inch thick pieces and place in a glass dish. Pour coconut milk over the chicken. In a small bowl, mix the curry powder, sugar, coriander and salt together. Sprinkle the mixture over the chicken, coating it thoroughly. Cover and refrigerate for 1-2 hours.
- In the meantime, make the peanut sauce. In a food processor, blend the onion, garlic, pepper flakes, nutmeg, coriander, star anise and salt until it’s a thick paste. Transfer to a small saucepan and cook over medium heat for about 3 minutes. Add the sugar, vinegar and coconut milk and cook for another 2-3 minutes. Stir in the peanut butter and cook for another minute than remove from heat.
- If grilling, skewer the chicken and set the grill to medium heat. Otherwise, spray a large skillet with cooking oil and set over medium-high heat. Cook the chicken in a single layer until browned, 3 minutes on the first side and 2 minutes of the second side. Remove from heat and let the chicken rest on a platter for a few minutes before serving.
- To serve, dip the chicken into the peanut sauce and garnish with lime wedges or cilantro.
This Recipe was taken from www.thedailyburn.com
