For the marinade, mix all ingredients with the coconut milk. Cut chicken into bite-sized pieces. Marinade the meat for one night in the refrigerator.
Put on skewers. Stir ingredients for sauce well and simmer for ten minutes. Grill the kebabs for 4-6 minutes on each side. Pour sauce over skewers and sprinkle with young onion.
Serve with long grain rice.
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