Chicken Satay with Peanut Sauce

Serves 4

Combine the coconut milk, garlic, spices, peanut oil and coriander in a bowl and add the chicken.
Leave to marinate for 2-3 hours or overnight. 
Thread the strips on to soaked wooden skewers and cook either on a braai or a griddle pan until cooked. 
Serve with the peanut sauce.  

PEANUT SAUCE:
Heat the oil and fry the onion and garlic until soft. 
Add the curry paste and fry for a minute. 
Add the coconut milk, peanut butter and ground peanuts.
Bring to a simmer, stirring constantly. 
Remove from the heat and stir in the soy sauce and lemon juice. 
Add seasoning to taste.