Thai Chicken Satay - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs
1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
2 teaspoons curry paste
1 teaspoon ground coriander
1 1/2 cups chicken broth
1 (14 ounce) can coconut milk
1/3 cup peanut butter
1/2 cup dried apricot
3 tablespoons brown sugar, packed
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon salt
To Thicken
2 tablespoons water
1 tablespoon cornstarch
Garnishes
chopped fresh cilantro
cashews or almonds
apples or banana
chutney
raisins

Preparation

Cut the chicken in 1 in pieces.
Spray a large fry-pan or Dutch oven with cooking spray.
Sear the chicken until browned on all sides.
Remove from pan.
Add onions and saute for 5 minutes.
Add garlic, and saute for another 2 minutes.
Add Curry Paste and Corrinder and cook 1 minute until fragrant.
Return the chicken to the pot, and add the next 9 ingred.
Stir, and bring to a boil.
Reduce to med-low, cover and simmer for 1 hour.
Stir cornstarch and water and add to pot.
Let cook until thick.
Serve over rice with garnishes.
Yumpy.