Contributed By Helen Chin Lui
Prep time: 30 minutes
Marinade time: 2-24 hours
Cooking time: 10 minutes
Serve with white rice or rice noodles or spaghetti
½ cup coconut milk
4 clove garlic, minced
1 teaspoon curry powder
1½ teaspoon brown sugar
½ teaspoon salt
1/2 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves or chicken tenders-cut into 1″ strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter or almond butter
¾ cup low fat and low sodium chicken stock
¼ cup light brown sugar
2 tablespoon lime or lemon juice
1 teaspoon soy sauce
salt to taste
10 (6″) wooden skewers, or as needed for outdoor grilling, soaked in water for 30 minutes.
1. For Marinade: Stir together ½ 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 or better yet, overnight.
2. For Coconut/Peanut Sauce: Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and ¼ 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 or lemon juice and soy sauce; season to taste with salt.
3. Preheat grill, broiler or frying pan for medium-high heat.
4.Thread marinated chicken onto skewers, and then grill or pan fry or broil for 4 to 5 minutes per side, or until cooked through (do not overcook, otherwise the meat will be tough.) Serve with warm peanut sauce with rice or rice noodles or spaghetti.
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