INGREDIENTS
Marinade
½ cup of coconut milk
1 clove of garlic, crushed
1 tsp curry powder
1 ½ tsp brown sugar
salt and pepper
500g skinless chicken breasts, cut into bitesize pieces
Sauce
1 cup of coconut milk
1 Tbsp curry powder
½ cup peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 Tbsp lime or lemon juice
1 tsp soy sauce
Salt to taste
10 wooden skewers soaked in water for 30 minutes
METHOD
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.
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.
Preheat a grill to a medium-high heat.
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.
