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Chicken Curry Skewers With Coconut Peanut Sauce

Ingredients

• FOR THE CHICKEN
• 1/4 cup soy sauce
• 3 tablespoons dark brown sugar, packed
• Zest of one lime
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 - 11/2 kg boneless, skinless chicken tenderloins
• FOR THE COCONUT-PEANUT SAUCE
• 200 mL can coconut milk (do not use low fat)
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar, packed
• 1-1/2 tablespoons soy sauce
• 1 tablespoon red curry paste
• 1 teaspoon sambal oleck
• *2 tablespoons fresh lime juice, from 1 - 2 limes (add last)

Directions

Cut the chicken into 1-1/2" pieces and set aside.
Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.

Thread the chicken onto skewers and grill.

Serve with rice and cucumber salad with mint.