WHAT'S IN IT?
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 minced garlic
1 tablespoon curry powder
1 pound skinless, boneless chicken breasts, cut into strips
15 wooden skewers, soaked in water 30 minutes
Butter lettuce leaves
Fresh cilantro leaves
HOW TO MAKE IT:
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 marinate in the refrigerator for an 2 hour.
Thread the chicken pieces onto the soaked skewers. Grill the chicken for 3 to 5 minutes on each side, until 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.
1 cup peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
Combine the peanut butter, soy sauce, 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. Pour the sauce into a nice serving bowl and serve with chicken satay.