Soak your wooden skewers in water, this stops them from burning when you come to cooking the chicken.

In a mixing bowl, add the peanut butter, soy sauce, honey, curry powder, ground cumin, ginger, garlic and the zest and juice of the limes.

Beat it together until it is well combined, if it is too thick just add a splash of water.

Spoon two thirds into a saucepan, then add the coconut milk and mix well. Set that aside whilst you get the chicken ready.

Place each chicken breast into a sandwich bag and beat with a rolling pin to flatten it slightly. Try not to break it the chicken,.

Slice the chicken lengthways to get long and thin strips.

Place the chicken into the mixing bowl with the remaining third of the marinade. Mix well until it is all coated.

Thread the chicken strips onto the skewers into 'S' shapes. Add 2-3 strips per skewer.

Heat up some oil in a heavy based griddle pan, cook the chicken skewers over a medium-high heat for a few minutes either side until they are browned nicely.

If you are worried about them cooking all the way through, you can cook them in the pan to get some colour, then transfer them to the oven for 5-10 minutes.

To prepare the sauce, heat it gently until it starts to simmer. Sprinkle in some chopped coriander and mix well.

Garnish the chicken satay with chopped peanuts, sliced chilli and lime wedges.

Serve with the peanut sauce.