Coconut Curry Chicken Skewers

• 3 Tyson(R) Boneless Skinless Chicken Breasts
• 1/4 teaspoon cinnamon powder
• 1/2 cup chicken stock
• 1 can coconut milk
• 1 teaspoon crushed red chilies
• 2 tablespoons canola oil
• 1 teaspoon kosher salt
• 1 tablespoon garlic paste
• 2 teaspoons finely diced fresh ginger
• 1 tablespoon diced shallot
• 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili powder

1. Preheat oven at 400u0b0F.
2. Slice chicken into thin slices (about 15-20 pieces). Thread the chicken onto the skewers and place on a baking pan with a rack. Cover with foil and cook in the oven for 25 minutes.
3. While chicken is cooking; heat oil in a skillet over medium-high heat. Add the salt, garlic paste, ginger, shallot, curry, turmeric, chili powder and cinnamon, together in the skillet and heat for 1 minute. Stir in the stock and let reduce for 3 minutes. Add the coconut milk and heat on medium-high for 5 minutes and reduce heat to medium-low for another 5 minutes.
4. Spread sauce over chicken and heat uncovered for an additional 5 minutes, flip and repeat on the other side. Finish with fresh garnishes of red onion and cilantro.

tyson, cinnamon powder, chicken stock, coconut milk, red chilies, canola oil, kosher salt, garlic, fresh ginger, shallot, curry powder, turmeric, chili powder

Taken from www.yummly.com/recipe/Coconut-Curry-Chicken-Skewers-9063902 (may not work)