The satay is as follows:

2x chicken breast cut into even sized bits
skewers (soaked in water if bamboo) my breasts made 7 skewers
1tsp curry powder
2tsp tumeric
natural peanut butter
400g coconut milk
sweetner to taste (i used about 2 tsp)

Method:
Mix coconut milk, curry powder tumeric and sweetner in a big bowl, add cut up chicken and marinate for 3-4 hours.

When marinated, thread chicken onto skewers (do NOT Discard marinade) , and cook on grill (or pan whatever you prefer). Meanwhile (while chicken is cooking) put the leftover marinade in a pot and cook for a few mins, until hot & add natural peanut butter to taste - NB you can use normal peanut butter, but natural does not have all the added crap & is lower in carbs - you can get it in the health foods section.

cook until sauce is heated through stirring frequently. I found with the addition of the peanut butter the sauce went REALLY thick, i just added a little bit of water until it was the right consistancy.

NOTE: The above recepie may not be BT compliant (im not sure - the fat content of the peanut butter is high) but is low-carb.

I served with cauli rice