INGREDIENTS<\/p>\n
Marinade<\/p>
\u00bd cup of coconut milk<\/p>\n
1 clove of garlic, crushed<\/p>
1 tsp curry powder<\/p>\n
1 \u00bd tsp brown sugar<\/p>\n
salt and pepper<\/p>\n
500g skinless chicken breasts, cut into bitesize pieces<\/p>\n
Sauce<\/p>\n
1 cup of coconut milk<\/p>\n
1 Tbsp curry powder<\/p>\n
\u00bd cup peanut butter<\/p>\n
\u00be cup chicken stock<\/p>\n
\u00bc cup brown sugar<\/p>\n
2 Tbsp lime or lemon juice<\/p>\n
1 tsp soy sauce<\/p>\n
Salt to taste<\/p>\n
10 wooden skewers soaked in water for 30 minutes<\/p>\n
METHOD<\/p>\n
Stir together half a cup of coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt and pepper until the sugar has dissolved. Marinate the chicken, covered, for at least 2 hours in the marinade.<\/p>\n
Bring 1 cup of coconut milk, 1 tablespoon of curry powder, peanut butter, chicken stock, and a quarter cup of brown sugar to a simmer in a saucepan over medium heat. Simmer for 5 minutes, stirring constantly, until the sauce is smooth and thickened. Remove from the heat and stir in the lime juice and soy sauce. Season to taste with salt.<\/p>\n
Preheat a grill to a medium-high heat.<\/p>\n
Thread the marinated chicken onto the skewers. Grill for 4 to 5 minutes per side, or until cooked through. Serve with the warm peanut sauce.<\/p>\n
<\/p>\n