• 1 lb chicken breast
• 1 ½ t curry powder
• ½ t ground cumin
• salt & pepper
• ½ c + 2 T peanut oil
• 3 T rice vinegar
• 2 T mayonnaise
• 1 T soy
• 2 t chopped fresh mint
• ½ t ground coriander

Start the grill.

Soak bamboo skewers in water for 30 minutes.

Thinly slice the chicken lengthwise into strips. Thread them on the skewers. Place them on baking sheet.

In a bowl, combine the curry, cumin, salt & pepper. Brush the chicken on both sides wtih 2 T peanut oil and sprinkle the chicken with the dry ingredients. Refridgerate for an hour.

In a food processor, combine the rice vinegar, mayonnaise, soy sauce, mint, coriander, and salt & pepper. With the machine on, slowly drizzle in the ½ c peanut oil and process until smooth. Transfer to a bowl to be used for dipping and refridgerate.

Grill over medium high heat, turning once. It should take around 2 minutes per side.

Preparation time: 1 hour
Cooking time: 5 minutes

Source: Everyday with Rachael Ray, Feb. 2007