Singapore Style Chicken Satay with Indonesian Peanut Sauce

Chicken Satay

3 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon honey
3 cloves of minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 very small dried chili, finely crumbled
Salt and freshly ground black pepper, to taste
2 lbs boneless, skinless chicken breasts

1. Soak at least 24 bamboo skewers (12 inches long) in water overnight.
2. Mix all the marinade ingredients together in a large bowl.
3. Cut the chicken along the grain into strips about 3 inches long and 1/2 inch wide. Mix well with the marinade and let rest covered in room temperature for 2 hours.
4. Just before serving, preheat the oven to 450 degrees.
5. Thread the chicken pieces lengthwise on the bamboo skewers and place them on baking sheets. Bake until cooked through, about 5 minutes. Do not overcook.
6. Serve at room temperature with peanut sauce.

Peanut Sauce

1/4 cup peanut oil
1 small onion, finely chopped
2 cloves minced garlic
2 teaspoons curry powder
1 teaspoon chili paste
1/4 cup coconut milk
1/4 cup water
1/4 cup creamy peanut butter
3 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
3 tablespoons (packed) light brown sugar
1 cinnamon stick (3 inches long)
1 bay leaf
2 tablespoons finely chopped peanuts
1/4 cup boiling water
2 teaspoon chopped basil leaves

1. Heat the oil in a large nonstick skillet over low heat. Add the onion and garlic and cook, stirring, until wilted, about 5 minutes.
2. Add the curry powder and chili paste; cook 2 ot 3 minutes to mellow the favor. Stir in the coconut milk and water; then stir in the peanut butter, lemon juice, vinegar, brown sugar, cinnamon stick, and bay leaf. Mix together well.
3. Bring the mixture to a boil and immediately reduce the heat to low. Simmer gently, stirring, until the sauce thicken, about 5 minutes. Stir in half of the chopped peanuts.
4. Remove the cinnamon stick and bay leaf. Place the mixture in a food processor and process until smooth, adding the boiling water through the feed tube to bind the sauce.
5. Scrape the sauce into a serving bowl and cool to room temperature. Store covered in the refigerator. Let warm to room temperature 15 to 20 minutes before serving. If the peanut sauce separates a bit before serving, whisk in a few drops, up to 1 teaspoon, of boiling water, and and the sauce will come together. Garnish with a sprinkling of chopped basil and chopped peanuts.