- 1 cup plain yogurt
- 1 ½ teaspoons freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon curry powder
- 1 ½ pounds skinless, boneless chicken breasts, cut into strips
- 15-20 wooden skewers, soaked in water 30 minutes
- Vegetable oil, for grilling
- Boston lettuce leaves for garnish
- Fresh cilantro leaves
- 1/2 cup smooth peanut butter
- 4-6 tablespoons hot water
- 1 tablespoon soy sauce
- 2-3 tablespoons lime juice from 1 lime
- 2 tablespoons Asian chili sauce like Sriracha or use Sambal (much spicier)
- 1 ½ tablespoons dark brown sugar
- 1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
- 1 tablespoon chopped fresh cilantro leaves
- 2 scallions white and green parts, sliced thin
- 1/4 cup chopped peanuts, for garnish
- 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 up to 2 hours.
Peanut Dipping Sauce
- Whisk the peanut butter and ¼ cup hot water together in a medium bowl. Stir in remaining ingredients.
- Add additional water if need to adjust consistency.
- Transfer to a small serving bowl and garnish with the chopped peanuts.
- Serve with chicken satay.
To Make Chicken Satay:
- Thread the coated chicken strips 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.
- Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. When pan is hot, 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 a small bowl of peanut sauce on the side.