CHICKEN SATAY

1/2 CUP COCONUT MILK
1 CLOVE GARLIC, MINCED
1 TEASPOON CURRY POWDER
1 1/2 TEASPOONS BROWN SUGAR
1/2 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER


1 BONELESS/SKINLESS CHICKEN BREAST, CUT INTO 1" STRIPS


1 CUP COCONUT MILK
1 TABLESPOON CURRY POWDER
1/2 CUP CREAMY PEANUT BUTTER
3/4 CUP CHICKEN STOCK
1/4 CUP BROWN SUGAR


2 TABLESPOONS LIME OR LEMON JUICE
1 TEASPOON SOY SAUCE
SALT TO TASTE


10 (6-INCH) SKEWERS, SOAKED IN WATER, 30 MINUTES


STIR TOGETHER FIRST 6 INGREDIENTS UNTIL SUGAR HAS DISSOLVED.  POUR OVER CHICKEN AND MARINATE FOR AT LEAST 2 UP TO 12 HOURS.


BRING NEXT 5 INGREDIENTS TO A SIMMER OVER MEDIUM-HIGH 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 GRILL FOR MEDIUM-HIGH HEAT.


THREAD MARINATED CHICKEN ONTO SKEWERS, GRILL 4 TO 5 MINUTES PER SIDE, OR UNTIL COOKED THROUGH.  


SERVE OVER STEAMED RICE WITH WARM PEANUT SAUCE.


MAKES 5 SERVINGS.