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Soak the skewers in water for 10 minutes while you prepare the remaining ingredients.
Place the chicken, curry powder, coconut milk, salt and pepper in a large bowl. Toss to coat. Thread the chicken onto the skewers (4-5 pieces on each skewer).
Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken in batches for 8-10 minutes, turning occasionally.
Combine the peanut sauce ingredients in a small bowl using a whisk. Add water until the sauce is creamy and at your desired consistency. It can be warmed on the stove if preferred (2-3 additional tablespoons of water will be required).
Pile the chicken satay onto a platter. Serve a bowl of the dipping sauce on the side and scatter with crushed peanuts. Serve with lime wedges, steamed rice, cucumber slices, red onion slices, coriander and fresh chilli if using.