In a large glass bowl preferably, add the coconut milk, curry powder, turmeric, brown sugar, fish sauce, ginger, garlic and soy sauce and mix thoroughly.
Add the chicken and massage the marinade into the chicken. Ensure all of it is covered.
Cover the bowl with cling film and place in the fridge for at least 2 hours. I prepare mine the night before, so the marinade has a lot longer time to do its thing.
If cooking on the bbq don’t forget it takes time for the coals to heat up fully.
When ready to cook, remove the chicken from the marinade and discard the marinade.
Turn the grill on to a medium high heat.
Using wooden skewers, soak in water first so they don’t burn in the heat.
Brush lightly with neutral flavoured oil such as groundnut or canola oil.
Give a light sprinkle of salt and pepper and place on the grill/bbq turning regularly for up to 15 minutes or until the chicken is cooked. The juices should run clear.
Serve with dips but especially peanut sauce
Notes
I use a pale curry powder such as yellow or pale red as this does affect the final colour of the chicken satay.