Foodie Friday: Curry Chicken Satay

I get really excited when something turns out great in the kitchen.  I've had a few flops, pineapple marinated chicken for example, and that doesn't feel so great.  Not only have I screwed up a recipe I was hoping to post here, but I've had to eat it too.  Sometimes the food doesn't look as good as I wanted in the pictures either, and that hurts since I have to do most of my cooking at night.  Today though, I am happy to share a recipe and a photo that I am proud of.  A friend of mine at work suggested that I buy two desk lamps to light my food since I am working at night, it was just what the food needed.  I have by no means mastered photography, but at least my food looks a little better.
I was recently blessed with the delivery of my first Vitamix.  I'm pretty sure loving an inanimate object this much is illegal in 49 states.  She sure is a beauty.  She's been whipping up smoothies, ice cream, balsamic fig sauce, and most recently, the almond butter in this satay sauce.  Satay is traditionally made with peanuts, so it's an easy substitution.  I had a hard time not eating the sauce with a spoon, I think that's a really good sign. I marinated my chicken and then put it on skewers for the grill.  I didn't have enough skewers to make tenders, so I had to cut the chicken up smaller.  If you want to make this a finger food, simply soak some bamboo skewers in water for 30 minutes and cut your chicken into tenders instead of cubes.

Curry Chicken Satay
(Print Recipe)
Chicken Marinade:
2 lbs Chicken breast, cut into cubes
1/2 cup Coconut milk
1 tsp Ginger, freshly grated
3 cloves Garlic, minced
2 tsp Curry powder
1/2 tsp Salt
1/2 tsp pepper

For Satay Sauce:
1/2 cup Almond butter
2 heaping Tbls Tahini paste (or sunbutter)
1/4 cup Coconut aminos
1/2 tsp Crushed red pepper flakes
Juice of 1 lime
1/4 cup Water
(salt to taste)

Mix all your marinade ingredients in a zip top bag and add your chicken.  Marinate for at least 1 hour.  Preheat your grill.  Skewer chicken and grill for 3-4 minutes per side until cooked through.
While your chicken cooks, combine satay ingredients, except for the water, in the bowl of a blender or food processor.  Give it a whirl and add water as necessary to thin out your sauce for dipping. (Mine was a little on the thicker side, but this is a personal preference.)  That's it!  Enjoy!