Chicken Satay with peanut Sauce

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15 pieces chicken breast
100 ml coconut milk
30 gm coriander (chopped)
10gm green chillies, chopped
2 tbsp ginger paste
25 gm curry powder
15 ml lemon juice
5 ml fish sauce
30 satay sticks
Salt to taste

For peanut sauce:

200 gm crushed peanuts
50 ml tomato ketchup
50 gm jaggery
10 gm chilli flakes
5 ml fish sauce
' tsp onion paste
14 tsp garlic paste
Mix ingredients for sauce well.

Method:

Prepare a marinade by mixing ginger paste, curry powder, lemon juice and fish sauce. Cut the chicken breasts length-wise into two and marinate overnight.

Skewer chicken breasts and pan fry them or grill them for 2/3 minutes each side basting frequently.

Serve chicken satay on an attractive bowl with the tangy peanut sauce.