- 1 cup Coconut Milk
- 1/2 cup Soy sauce
- 1/3 cup packed brown sugar
- 3 tbsp. rice vinegar
- 1 tbsp. minced fresh garlic
- 3 tbsp. curry powder
- 2 teas. minced fresh gingerroot
- 1 teas. ground cumin
- 5 pounds boneless, skinless chicken breast
- 2 cups flaked coconut
Whisk together coconut milk, soy sauce, brown sugar, rice vinegar, curry powder, garlic, gingerroot and cumin; set aside
Cut chicken breast into 1 1/2 – 3 inch strips, put in container suitable for marinating; pour coconut milk mixture over chicken, turning pieces to coat evenly. Cover and refrigerate at least 4 hours or overnight.
Drain chicken; disgard marinade. Thread each piece of chicken on a skewer, laying chicken flat. Repeat with all skewers. Put coconut in a shallow dish; roll one side skewer in coconut. Arrange skewers in a single layer on foil lined baking sheet with coconut side up.
Bake at 400 degrees until cooked through and coconut is lightly browned, about 10 minutes Line platter with lettuce leaves, arrange skewers with coconut side up.
Makes 45 skewers and is DELICIOUS!!