1. Cut the chicken into 1cm pieces.
2. In a non-metallic dish, mix together the onion, soya sauce and 1tsp sugar. Toss the chicken in the mixture and leave to marinade for at least an hour.
3. Heat the oil in a saucepan, adding the garlic and curry powder, cooking for 2 minutes. Add the peanut butter, sugar, and lemon zest along with 200ml water. Bring to a simmer, stirring for 4-5 minutes until it has thickened. Add chilli powder to taste.

4. Either place the chicken onto the wooden skewers or lay out in a single layer on a baking sheet and cook under a pre-heated grill for 4-5 minutes on each side until they have browned and cooked through.
Serve with a leafy salad or rice, accompanied by the dipping sauce. Garnish with chopped peanuts and chopped coriander.
Hint: Substitute pork or do a mixture of them both