1 C. yogurt, plain

1 tsp. ginger, freshly grated

1 tsp. garlic, minced

1 T. curry powder

1 1/2 pounds chicken tenderloins

20 skewers, soaked

3 tsp. oil (for frying)

1 butter lettuce

Peanut sauce:

1 C. peanut butter, crunchy or smooth

1/4 C. soy sauce

2 tsp. hot pepper oil

2 T. brown sugar

2 limes, juiced

1/2 C. water, hot

1/4 C. peanuts, chopped or not (for garnish)

Combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl, and stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours. Thread chicken onto soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Grill the chicken satays over medium heat for 3 to 5 minutes on each side, until seared and cooked through. Alternatively; wrap skewers in double layer of foil, then plastic wrap for transport, and grill them at the picnic site.  Serve the satays on a platter lined with lettuce leaves and cilantro and accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce: Combine the peanut butter and next 4 ingredients in a food processor or blender. While the motor runs, drizzle in hot water to thin the sauce; you may not need it all.