Chicken in Curry Sauce
700g of cubed chicken breast
50g of creamed coconut
2 tbsp Thai Hot Curry Paste
2 tbsp Sugar
1 tbsp Light Soy Sauce
150ml (1/4pt) Water
On a low heat, blend together the creamed coconut,
water, curry paste, soy sauce and sugar. Simmer
for about 3-4 minutes until blended. Put the
cubed chicken into a bowl and pour over the
marinade, leave to stand for 15 minutes.
Thread the chicken cubes onto the skewers –
should make around 12. Grill or Barbeque
until the chicken is thoroughly cooked.
Throughout cooking use the remaining marinade
to baste as your turn each skewer.
For a really strong flavour, allow the chicken
to marinade much longer, you can even prepare
this the night before the barbeque.