I don't even know how to introduce these. It's like when the President of the United States shows up for the State of the Union, and the guy says "Ladies and Gentlemen, the President of the United States," and the band plays "Hail to the Chief" and people just know that's all the introduction they're going to get and that's OK.
This chicken is so over-the-top awesome that you have to at least double the recipe when you do it. Invite people over the first time you make it--I guarantee it will be perfect. And easy, like the title. We serve it with coconut rice and a summer salad, including fresh avocado and mango. You'll think you died and went to heaven, and then died and went to a better heaven. Honestly. --Mark
1/2 cup coconut milk
1 clove garlic, minced
1 tsp curry powder
1 1/2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 T curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 T lime or lemon juice
1 tsp soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
Preheat a grill for medium-high heat.
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Chicken breast tenderloins work very well on the skewers. I've made this on huge barbecue skewers, but the small, wooden ones work the best and make the best presentation.