Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MARINADE-----
   1      Tablespoon    Light brown sugar
   1      Tablespoon    Curry powder
   2      Tablespoons   Crunchy peanut butter
     1/2  Cup           Soy sauce
     1/2  Cup           Freshly squeezed lime juice
   2                    Garlic cloves -- minced
                        Crushed dried chile peppers
   6                    Chicken breast halves
                        ÿboned, skinned -- and cut
                        ÿinto 1/2" wide strips
					
     2/3  cup           crunchy peanut butter
   1 1/2  cups          coconut milk
     1/4  cup           fresh lemon juice
   2      Tbs.          soy sauce
   2      Tbs           brown sugar
   1      tsp           fresh ginger -- grated
   4      cloves        garlic -- minced
     1/4  cup           chicken broth
     1/4  cup           whipping cream
          dash          cayenne pepper
                        fresh cilantro -- for garnish
                        lime zest -- for garnish

Preparation:

To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur‚e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.