Grilled Chicken Satay Recipe

Combine coconut milk, turmeric powder, grated ginger, minced garlic,  curry powder, and dark brown sugar in a bowl; mix well. Set aside. Slice chicken thigh fillets into 1x1-inch cubes. Marinate chicken in mixture, covered, for 3 hours or overnight in the refrigerator.

Drain chicken, and mix together marinade and vegetable oil. Thread chicken onto skewers and grill for 10 to 12 minutes, or until chicken is cooked through, basting with the marinade. Serve with peanut sauce and garnish with chopped peanuts, if desired.