Ingredients

2 whole, boneless chicken breasts, skins removed

Marinade:
1/2 cup organic coconut milk or Thai Kitchen canned coconut milk
2 Tbsp. Derlea Minced Ginger
2 tsp. Madras Curry Powder
2 Tbsp. fresh lime juice

Cooking Directions

Cut chicken into 1” inch strips. Marinate for at least 30 minutes. Thread chicken onto soaked wooden skewers. Season with salt & pepper. Discard marinade. Grill till cooked. Serve with Mango-Pear chutney and sprinkle with toasted
coconut.