Chicken Satay With Peanut Sauce

Ingredients:

a). Marinated chicken
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
4 skinless, boneless chicken breast halves, cut into 2.5cm strips

b). Peanut sauce
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 (15cm) wooden skewers, or as needed, soaked in water for 30 minutes

Method:

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

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

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

4. Simmer for 5 minutes, until smooth and thickened, stirring constantly. Once smooth and thick, remove from the heat and stir in the lime juice and soy sauce. Season with salt, to taste.

5. When you begin making the sauce, preheat your oven to its grill setting. Thread the marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.