Chicken Satay

Directions

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.