For the marinade:
In a bowl mix together the curry powder, soy sauce, palm sugar, vegetable oil and 2 tablespoons coconut milk/cream to make the marinade.
Thread the chicken onto skewers. Try to pierce the chicken through the middle so the skewers aren’t exposed.
Coat the skewered chicken with the marinade on a plate and leave to infuse for 1 hour to overnight if possible.
For the satay sauce:
In a pot, on a medium heat, add the oil, red curry paste and massamann curry paste and cook until fragrant.
Add the coconut cream and stir well until combined. Leave to cook until the oil separates from paste
Add the sugar, fish sauce and tamarind paste, stir well.
Next add the coconut milk and crushed roasted peanuts and stir again to mix.
Turn down the heat and reduce the sauce until you have a thick dipping sauce.
To cook the chicken:
For the best results use a braai / BBQ but this is not necessary.
On a grill or in a pan (with some oil) cook the skewers until lightly golden. Keep basting them with the excess marinade.
When they’re golden with the caramelised marinade they’re ready to be served. Serve with satay sauce.
Reprinted with permission of Damian Ettish