Chicken Satay With Peanut Sauce

• 1/2 cup unsweetened coconut milk
• 2 teaspoons yellow curry powder
• 1 teaspoon white sugar
• 1 teaspoon fish sauce
• 1/2 teaspoon granulated garlic
• 1 pound skinless, boneless chicken breasts, cut into strips
• 8 skewers
• 2 tablespoons olive oil
• 3/4 cup unsweetened coconut milk
• 1 tablespoon yellow curry powder
• 1/2 cup chicken broth
• 1/4 cup creamy peanut butter
• 1 tablespoon white sugar
• 1 tablespoon lime juice
• 1 tablespoon fish sauce

1. Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
2. Thread marinated chicken pieces onto skewers.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
4. Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

unsweetened coconut milk, curry powder, white sugar, fish sauce, garlic, skinless, skewers, olive oil, unsweetened coconut milk, curry powder, chicken broth, peanut butter, white sugar, lime juice, fish sauce

Taken from www.allrecipes.com/recipe/231307/chicken-satay-with-peanut-sauce/ (may not work)