Chicken Satay with Peanut Sauce

Marinate chicken in a mixture of coconut milk and curry powder and serve with this tangy peanut sauce for an easy and economical Indonesian-style grilled main course. Serve with steamed, fried, or cauliflower rice (if you prefer), coconut soup, or chicken drizzled with peanut sauce and crispy lettuce leaves. These chicken skewers can certainly be prepared in advance. Serve them for a fun family dinner or make them the main appetizer at any of your upcoming celebrations.
Prepare the chicken: Whisk together the coconut milk, fish sauce, curry, sugar, coriander, salt and pepper. Place the chicken in a large zippered bag; pour over the marinade. Seal the bag; rub the marinade over the chicken. Refrigerate for 3 hours, turning the bag over occasionally.Prepare the sauce: Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter, and stock in a saucepan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. If desired, dilute with plenty of chicken broth. Remove from heat, allow to cool, cover and refrigerate.Preheat the grill to medium heat. Remove chicken from marinade; drain marinade. Thread each piece of chicken on a metal or bamboo skewer. Cook on the grill for 5-7 minutes, turning once, until the chicken is browned and no longer pink. Serve with the sauce.