Steps

1. Cut 1 chicken thigh into bite-sized pieces (about 16 pieces) and lightly pound with a meat tenderizer.
   🕒 01:17
2. Marinate the chicken pieces with 1 tbsp soy sauce, 1 tbsp cooking sake (rice wine), 1 clove grated ginger, and 1 tsp curry powder. This step is key to achieving an authentic flavor.
   🕒 02:09
3. Thread the marinated chicken onto short bamboo skewers, 2 pieces per skewer, with the skin side down, arranging them flat.
   🕒 02:55
4. Heat vegetable oil as needed in a frying pan over medium heat.
   🕒 03:38
5. Add the chicken to the frying pan and grill until nicely browned.
   🕒 03:58
6. Flip the chicken, cover the pan, reduce heat to low, and steam until the chicken is cooked through.
   🕒 04:26
7. Remove the grilled chicken from the frying pan.
   🕒 04:51
8. Dice 1/2 tomato into 1cm cubes.
   🕒 05:16
9. In a bowl, combine 2 tbsp peanut butter, 1/2 diced tomato, 1 clove grated garlic, 1 tbsp soy sauce, 1 tbsp tomato ketchup, 1/2 tbsp curry powder, and 3 tbsp milk (or coconut milk). Mix well.
   🕒 05:45
10. Utilize the flavorful drippings remaining in the frying pan from cooking the chicken. Add the prepared sauce and simmer briefly.
    🕒 06:34
11. Stir while simmering until the sauce emulsifies and thickens.
    🕒 06:55
12. Arrange the chicken on a plate and generously pour the simmered sauce over it.
    🕒 07:18
13. Serve with lime wedges if desired. For an even better experience, consider adding cilantro, cucumber, or onion. A sprinkle of chili pepper or black pepper will further enhance the flavor.
    🕒 07:30