To make the marinade, combine the marinade ingredients together in a shallow tray.
Add the chicken breast, and flip to coat completely with the marinade. Set aside to marinate.
Meanwhile, to make the satay sauce, place the remaining coconut cream, peanut butter, brown sugar, kecap manis, tamarind and garlic in a bowl and whisk to combine. Set aside.
Heat a splash of oil in a large fry pan over medium heat. Sear the chicken for a couple minutes each side, until golden. Add the satay sauce to the pan and bring to a boil. Reduce heat to low and allow to simmer for about 7 –10 minutes until the sauce has thickened and the chicken is cooked through. Stir occasionally to prevent the bottom from sticking.
Remove from the heat and top with the coriander leaves, chillies, peanuts, shallots, lime wedges and serve with a side of steamed rice.