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1
Soak the bamboo or wooden skewers in water for 30 to 60 minutes.
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2
With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips.
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3
Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip.
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4
Arrange them on a large platter or baking tray.
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5
To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin.
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6
Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides.
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7
Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.
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8
To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander.
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9
With the motor running, slowly drizzle in the oil and continue processing until smooth.
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10
Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve.
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11
Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan.
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12
Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill.
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13
If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly.
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14
Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.
