Coconut Curry Chicken Satay

  • 1 1/3 lbs chicken breasts, cut into 2 oz strips
  • 1 14 oz can coconut milk
  • ½ tsp cumin
  • 1 tsp coriander
  • ½ tsp turmeric
  • ½ tsp paprika
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 TB lime juice
  • 3 TB minced cilantro

Delicious! Popular in our cafe!

If using wooden skewers, soak in water for 20 minutes before skewering chicken strips. Mix together all remaining ingredients in a large bowl. Coat skewered chicken with mixture and bake in a 350°F oven until fully cooked.

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