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First of all, soak the bamboo skewers in water for 15 minutes.
Cut the chicken into thin bite size pieces. In a large bowl add the chicken pieces, marinate the chicken with the curry powder, paprika, coconut milk, salt and sugar. Mix well to combine all ingredients together. Set aside and marinate for at least 15 minutes or you can leave it over night in fridge.
In a medium sauce pan, add coconut milk and all peanut sauce ingredients. Stir well to combine all ingredients with medium low heat until the sauce is smooth and creamy. You can add a bit more water if the gravy is too thick.
Remove from heat and set aside. Make a taste test and add some salt or sugar according to your taste.
Thread the chicken pieces on the skewers. You will get 10-15 skewers for this recipe.
Heat a grill pan or skillet over medium high heat. Grill the skewers for 3-4 minutes then flip and cook for another 3 minutes until cook through.
Place the satay skewers on the serving plate. Serve with chilli peanut dipping sauce and salad . Garnish with cucumber slices, onion slices and lime wedges.
You can have satay skewers on its own or serve with rice or noodles and make it a wholesome dinner.
Cut the cucumber, onion and chilli into thin slices. Add the cut vegetables in a bowl, sprinkle sugar and salt to taste. Squeeze half lime and mix well. Ready to serve.