Thai Chicken Satay

I found this recipe in the "Home Cooking" Magazine. The recipe was adapted by a University of Alberta Med Student named Helen Yeung. It is nothing short of "Awsome". I made it with Hot & Sour Soup and a Thai Salad. A big hit!!

• Ready In: 1 hr 10 mins
• Serves: 4

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
•  dry roasted peanuts or  cashews or   almonds
•  mangoes or  apples or  banana
•  chutney
•  raisins

Directions

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