Chicken Satay

If you ever have an opportunity to visit Thailand, you will find satay being sold by street hawkers throughout the city of Bangkok.  This appetizer is usually made with pork or beef, then skewered, then grilled to perfection.  It is always accompanied with peanut sauce, and cucumber salad.  However, chicken tends to be more popular among the Americans when it comes to satay.  That's why the recipe is called for chicken instead of pork or beef, but choose whatever your heart desires.
 
This recipe can be made as an appetizer or an entree.  Omit the use of the bamboo skewers for an entree.
 
Chicken Satay 
Ingredients:
1 pound of boneless/skinless chicken breast (about 1 inch thick/sliced) or chicken tenderloin
0.5 tbsp of curry powder
0.5 tbsp of turmeric powder
1 tbsp of white sugar
2 tbsp of Thai fish sauce
0.5 cup of coconut milk
1 tsp of garlic powder (NOT garlic salt)
bamboo skewers
 
How to:
1.  Soak the bamboo skewers at least an hour (preferably overnight).
2.  Marinade chicken with the above ingredients for approximately 3-5 hours, keep refrigerated.  Put the chicken through the bamboo skewers.
3.  Cook skewered chicken over the hot grill for about 2-3 minutes (about a minute on each side).
4.  Serve chicken satay with peanut sauce and cucumber salad.