Chicken Satay with Peanut Dipping Sauce

Ingredients

• 0.5 cup coconut milk canned (not cream of coconut)
• 1 clove garlic finely chopped
• 1 tablespoon brown sugar packed
• 1 teaspoon ginger grated
• 1 teaspoon curry powder 
• 0.5 teaspoon salt 
• 0.5 teaspoon pepper 
• 2 lb chicken breast boneless skinless cut into 1-inch strips
• 1 serving bamboo skewers 
• 1 serving lime wedges 
• 1 tablespoon vegetable oil 
• 1 small onion finely chopped
• 2 cloves garlic finely chopped
• 2 teaspoons ginger grated
• 0.5 cup creamy peanut butter 
• 1 tablespoon sesame oil 
• 0.5 cup coconut milk canned (not cream of coconut)
• 3 tablespoons juice of lime fresh
• 0.3 cup brown sugar packed
• 0.3 cup soya sauce 
• 2 tablespoons cooking sherry 
• 0.3 teaspoon pepper red crushed
• 0.5 cup cilantro leaves fresh chopped

Equipment

• bowl
• sauce pan
• grill
• skewers

Directions

1. In large bowl, stir together 1/2 cup coconut milk, 1 clove garlic, 1 tablespoon brown sugar, 1 teaspoon gingerroot, the curry powder, salt and pepper.
2. Add chicken; stir to coat. Cover; refrigerate at least 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
3. In 2-quart saucepan, heat vegetable oil over medium heat. Cook onion in oil about 5 minutes, stirring frequently, until soft.
4. Add 2 cloves garlic and 2 teaspoons gingerroot. Cook 1 minute longer, stirring constantly.
5. Add remaining sauce ingredients except cilantro. Stir until sauce is smooth and thoroughly heated, about 3 minutes.
6. Remove from heat; stir in cilantro.
7. Pour into small bowl for dipping; set aside.
8. Heat gas or charcoal grill.
9. Remove chicken from marinade; discard any remaining marinade in bowl. Thread chicken strips on skewers.
10. Place skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center.
11. Serve chicken with lime wedges and dipping sauce.