Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peanut sauce heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize. add the coconut milk, and bring to a boil. stir in the peanuts, and season with soy sauce. spice paste in a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth. skewers cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers. coat the chicken with spice paste, and season with salt and pepper. heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side. do not overcook, or the chicken will become rubbery. serve with peanut sauce.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.