1 1/2 pounds of chicken breast sliced (or chicken tenders)
1 cup of low fat plain yogurt
2 cloves of garlic grated
1 Tbs of grated ginger
1 Tbs of curry powder (I used McCormicks)
1/2 Tbs of garam masala
1 tsp of paprika
Salt and Pepper to taste
Mix all ingredients together and marinate in the fridge for 2-4 hours.
When you are ready to cook the satay, tread them on bamboo skewers. Remember to soak the skewers in water for 30-45 minutes before you thread the chicken on them so they don't burn.
Get a grill pan hot with about 1 Tbs of canola oil. Place the skewers down and cook both sides for 3-5 minutes (or until cooked through).
Ingredients to make Spicy Thai Peanut Dipping Sauce:
1 cup of coconut milk
1/4 cup of water
1/2 cup of creamy peanut butter (I used Jiff)
1 Tbs of brown sugar
1 Tbs of soy sauce
1/2 Tbs of fish sauce
1/2 tsp of red chili flakes (or to taste)
roasted crush peanuts for garnish (optional)
Directions: Heat a saucepan on medium-low heat. Add all ingredients and stir until everything mixes well and the peanut butter melts. Allow to cook a few minutes and thicken. Adjust flavors/seasoning to your palate by adding more soy sauce or fish sauce for a saltier flavor or brown sugar to sweeten it. Serve hot or room temperature. Enjoy.