Ingredients:

4 boneless, skinless chicken breasts
3/4 cup coconut milk
1/3 cup peanut butter
2 tbsp tandoori paste
2 cloves garlic, crushed
juice of 2 lemons
1 tsp five-spice powder

Directions:

Rinse chicken breasts and cut into large cubes. Mix coconut milk, peanut butter, tandoori paste, garlic, lemon juice, and five-spice powder. Pour mixture over chicken and refrigerate overnight.

Put chicken cubes on skewers and grill 30 to 35 minutes, turning occasionally. Serve with rice. Serves 4.