1. Marinade -- Mix all the ingredients for the marinade in a large zip lock baggie then add the chicken and marinade at least 4 hours. I like to marinade all day if possible. The longer the better. 2. Chicken -- Don't forget to take the chicken out of the refrigerator at least 30 minutes to take the chill off before cooking. Either oil your outdoor grill, grill pan or even a saute pan. Grill approximately 5-7 minutes per side (depending on the thickness of your chicken). Once the chicken is done, remove to a plate and cover with foil to let it rest while you make the sauce. 3. Sauce -- In a small sauce pan, add the white wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. It doesn't take long 3-4 minutes is all. Add the cream and cook another 1-2 minutes -- Don't boil. Remove from the heat and slowly whisk in the butter until creamy and melted. Then add in the coconut milk, curry, sugar, cilantro and red pepper. 4. Serve -- Drizzle the sauce over the chicken. As I mentioned, I love to serve this with Jasmine rice and grilled eggplant or zucchini. ---------------------------------------------------------------------------
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