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.
Also Try Out This Great Frugal Chicken Recipe!
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