Savory chicken served on skewers with a slightly sweet peanut sauce.


1/2 cup coconut milk

1 clove garlic, minced

1 teaspoon curry powder

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound skinless, boneless chicken breast halves – cut into

1 inch strips

1 cup coconut milk

1 tablespoon curry powder

1/2 cup creamy peanut butter

3/4 cup chicken stock

1/4 cup brown sugar

2 tablespoons lime or lemon juice

1 teaspoon soy sauce

Salt to taste

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes


Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved.

Toss marinade with the chicken, cover, and marinate for at least 2 hours.

Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat.

Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

Preheat a grill for medium-high heat.

Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through.

Serve with warm peanut sauce.