½ cup soy sauce
½ cup coconut milk
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 tablespoon curry powder
2 teaspoons garlic (finely chopped)
2 teaspoons ginger root (finely chopped)
½ teaspoon cumin
2½ pounds chicken breast (thinly sliced; 1 inch wide x 4 inches long)
1 bunch mustard- or beet-greens (washed with stems removed)
2/3 cup toasted coconut (grated or shredded)
40 wooden or bamboo skewers (soaked in water for 30 mins.)
Whisk together soy sauce, coconut milk, vegetable oil, brown sugar, curry powder, garlic, ginger and cumin. Pour mixture over chicken, turning pieces to coat evenly. Refrigerate 1 to 4 hours, turning two times while marinating. Remove chicken from marinade; discard marinade.
Thread each piece of chicken on a skewer. Place in a single layer on a foil-lined baking sheet. Bake at 400˚F until chicken is golden and cooked through, about 10 minutes. (If preferred, you can grill over medium-hot heat for about 4 to 5 minutes on each side). Arrange on serving platter lined with greens. Sprinkle with
toasted coconut and serve with peanut sauce or sweet chili sauce. Makes about 40 skewers.
Place coconut on a cookie sheet and bake at 350˚F until golden, about 10 minutes. (Stir and watch carefully the last few minutes as coconut burns easily.) Let cool to room temperature before using.