2 large chicken breasts, diced into 0.5cm pieces
2 garlic cloves, crushed
2 Tsp minced ginger
1 Tbls honey
1 Tbls soy sauce
1 Tsp curry powder
3 Tbls smooth peanut butter
Zest and juice of 1 lime
3/4 cup coconut milk
12 bamboo skewers
Place bamboo skewers in a large dish with cold water. (This prevents splintering). Place ginger, garlic, honey, soy, curry powder, peanut butter and lime zest into a large bowl. Cut the lime in half and juice one half into the bowl. Mix well.
Spoon 1/2 of the mixture into a small saucepan and set aside. This will be the sauce.
Add the diced chicken to the marinade and using your hands coat all the chicken in marinade. Cover and refrigerate for 1 hour.
While the chicken is marinating, add the coconut milk to the saucepan and gently heat over low-med heat, stirring continuously.
Remove skewers from water and begin threading the chicken onto skewers. Pre heat BBQ, spray with oil and cook for approximately 12-15 minutes or until all chicken is cooked through. Serve with sauce and rice.