1/2 cup coconut milk
1 tablespoon turmeric curry powder
1 tablespoon Indian curry powder
1 ½ teaspoon of ground coriander
1 lb of boneless and skinless breast
1 teaspoon salt
1 tablespoon sugar
Needed: bamboo skewers
Method: Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the chicken into thin strips (about 1/4 of an inch thick) that will fit onto the skewers.
In a medium bowl, stir together the coconut milk, ground coriander, curry powders, salt, and sugar. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.