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Cut each chicken breast into 4 strips. For each skewer, take one strip of raw chicken and feed on lengthways in an S shape. Alternatively, cut into chunks and thread on one by one. Set aside.
In a bowl, make a marinade by mixing together the honey, soy sauce, lime juice, crushed garlic and curry powder, making sure it is all nicely combined.
Coat your chicken skewers thoroughly with the marinade, trying your best to cover each piece of chicken, then cover with cling film and refrigerate for at least 20 minutes.
To make the nutty satay sauce, add your coconut milk to a pan and heat gently, and once warmed through add the peanut butter, chopped red chilli, brown sugar, light soy sauce and chilli powder and slowly bring to the boil stirring continuously.
Pre heat your grill to maximum, then once it is hot, place marinated skewers on the grill and cook for 8-12 minutes until cooked through and the juices run clear
Serve up on a platter or large plate, and pour over your delicious, thick satay sauce
Garnish with thinly sliced red chilli if you desire