Thai Chicken Satay with Creamy Chilli-Peanut Dip

This is a very delicious, yet healthy cooked appetiser. This being a great Thai dish, I’m sharing the most simplest authentic recipe all could ever try. How I developed this recipe- Although traditional chicken satay and peanut dip is a very popularly served in most thai/Asian restaurants,  I’m pretty sure that not many of you would have tried making chicken satay at home, especially because you were skeptical about making your own creamy chilli peanut dip. So I not only wanted to keep both the recipes simple, but I also wanted the chicken to be tender, perfectly cooked, properly marinated in the right spices and my sauce to be mildly hot, subtly tangy and very creamy. What’s special about this recipe- Juicy tender bite-sized chicken — As I have already mentioned the perfect marinade consisting of turmeric, ginger, garlic ,coconut milk etc.not only contributes to the wonderful Thai flavour, but also tenderises the chicken thighs that were chosen over the commonly used chicken breast pieces for this recipe. And then, char-grilling them slowly renders the thigh fat to the protein making it more scrumptious. Quick and yummy dip- This peanut dip has everything you are looking for to accompany your chicken bites, for it is of finger-licking  creamy texture that on itself compliments with the hotness of spicy chillies added to it. What you’ll need- For the chicken satay- 500g Chicken thighs, cut into bite-sized pieces Half a teaspoon of turmeric powder1.5 teaspoons yellow curry powder (refer notes)2 teaspoons of brown sugar or palm sugar 1 teaspoon minced garlic 1 teaspoon grated ginger Half a tablespoon of fish sauce 2 tablespoons of coconut milk 1 tablespoon soy sauce Half a tablespoon of peanut oil or canola oilSalt and pepper as required Water-soaked wooden skewers  For the creamy chilli peanut dip- 1.5 tablespoons creamy peanut butter Half a teaspoon of grated ginger Half a teaspoon of minced garlic1 teaspoon of brown sugar or palm sugar1 teaspoon of lime juice Half a tablespoon of roasted peanuts Half a tablespoon of soy sauce Half of a red Thai chilli or 1 teaspoon red chilli flakes 1 tablespoon coconut milk How to make- Marinate the chicken pieces in the ingredients listed below the marinade list from atleast 20 minutes to overnight(refrigerated).Grill them skewered onto pre-soaked wooden sticks, preferably on a girdle over heated charcoal or on a heat girdle-pan, for 5 minutes each on all sides. Pulse the ingredients listed for the dip, until well combined and of right consistency. Notes, tips and suggestions- . Serve your hot chicken skewers alongside some lime wedges and the prepared dip garnished with crushed peanuts and coriander leaves.. If you want your dip to be more towards the runnier side, add a tablespoon more of coconut milk into it .. If you can’t find yellow curry powder in your pantry, you could make your own easily by mixing up the following: half a tablespoon ground coriander seeds, three quarters of a teaspoon of cumin powder, half a teaspoon of turmeric powder, a quarter teaspoon of ground black pepper, a quarter teaspoon of chilli powder and a quarter teaspoon of ground ginger.