Kitchen Guy's
Chicken Satay with Peanut Sauce

Here's how to make it:

Soak wooden skewers in water for at least an hour.

Combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl. Stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at least 2 hours.

Thread the chicken pieces onto the soaked skewers, working the skewer in and out of the meat, down the middle of the piece so that it stays in place during grilling. Grill the chicken satays for 3 to 5 minutes on each side until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro accompanied by the peanut sauce.

To make the peanut sauce, combine the peanut butter, soy sauce, red chile paste, brown sugar and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce. You may not need all of the water. Pour the sauce into a serving pitcher and garnish with the chopped peanuts.