Peanut Chicken Satay

Sometimes things are born out of necessity, this recipe is one of them. I have adapted to late nights as work, slow cookers and pre prep meals have become my friends at least one day a week. This falls into the later category.

1 cup coconut milk
2 cloves garlic, minced
1 tbs curry curry powder
1/2 tsp salt
1 tsp sugar
2 boneless skinless chicken breasts, cut into strips

Soaked bamboo skewers


Combine the first five ingredients in a bowl or Ziploc bag. Add chicken, making sure it's well covered. Refrigerate at least six hours, up to a day.

Pre heat barbecue or grill to medium high heat.
Skewer chicken and cook until well done, about five minutes on each side