Chicken Satay

1. 1

   Cut the chicken into strips 4 inches long by 1/2 inch wide.

2. 2

   In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder.

3. 3

   Add the chicken and stir until evenly coated.

4. 4

   Cover and refrigerate for at least 1 hour or up to overnight.

5. 5

   Preheat an indoor electric grill to medium-high heat according to the manufacturers instructions.

6. 6

   Remove the chicken from the marinade and discard the marinade.

7. 7

   Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer.

8. 8

   Brush the grill with the oil.

9. 9

   Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total.

10. 10

    Transfer the skewers to a warmed platter.

11. 11

    Pour the peanut sauce into a small bowl and serve alongside.

No additional tips available.