Chicken Javana - cooking recipe

Ingredients

6 boneless chicken breasts, cut into 1/2-inch wide strips
Marinade
1 tablespoon brown sugar
1 tablespoon curry powder
2 tablespoons peanut butter, crunchy style
1/2 cup soy sauce
1/2 cup lime juice
2 garlic cloves, minced
1 tablespoon dried chili
Peanut Sauce
2/3 cup peanut butter, crunchy style
1 1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons molasses or 2 tablespoons brown sugar
1 teaspoon gingerroot, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup soymilk
1 teaspoon cayenne pepper
grated lime zest, to taste (garnish)
fresh fresh cilantro stem, to taste (garnish)

Preparation

To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Mix thoroughly then add cayenne pepper.
Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
Transfer to a food processor or blender and puree briefly. Add chicken broth and soymilk and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.