My Easy Chicken Satay Recipe

1 1/2 (cup) 1 1/2 (cup) coconut milk, divided
1 1 clove garlic, minced
1 (tablespoon) 1 (tablespoon) curry powder, divided
1/4 (cup) 1/4 (cup) brown sugar, divided
1 1/2 (teaspoon) 1 1/2 (teaspoon) brown sugar
1/48 (ounce) 1/48 (oz) salt and ground pepper to taste
3/4 (pound) 3/4 (pound) boneless skinless chicken breast halves, cut into 1 inch strips
1/2 (cup) 1/2 (cup) creamy peanut butter
3/4 (cup) 3/4 (cup) chicken stock
2 (tablespoon) 2 (tablespoon) lime juice
1 (teaspoon) 1 (teaspoon) soy sauce
1 1 wooden skewers, or as needed, soaked in water for 30 minutes

Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, 1 1/2 teaspoons 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.

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