INGREDIENTS

INSTRUCTIONS

Soak thirty-two 7-inch bamboo skewers in water to cover for 15
minutes. Cut the chicken lengthwise into 1/4-inch thick slices,  thread
the slices lengthwise onto the skewers, and season them with  salt and
pepper. Make the marinade: Heat the 1/2 cup water. In a  blender blend
together the coconut, ginger root, curry powder, 2  tablespoons lime
juice, and the hot water until the mixture is  smooth, strain the
mixture through a fine sieve into a bowl, pressing  hard on the solids,
and let the marinade cool. (The marinade may be  made 2 days in advance
and kept covered and chilled.) In a large  shallow dish pour the
marinade over the chicken, coating the chicken  well, and let the
chicken marinate, covered and chilled, for at least  1 hour and up to 3
hours. (Do not let the chicken marinate longer or  the meat will break
down.) Make the dipping sauce: In a blender blend  together the peanut
butter, garlic, 2 tablespoons lime juice, soy  sauce, sugar, cayenne,
1/3 cup water, and salt and pepper to taste  until the mixture is
smooth and transfer the sauce to a bowl. (The  sauce may be made 2 days
in advance and kept covered and chilled.)  Grill the chicken with the
marinade clinging to it on an oiled rack  set 5 to 6 inches over
glowing coals for 1-1/2 minutes on each side,  or until it is cooked
through, and serve the sates with the dipping  sauce.  Posted to EAT-L
Digest  by Maria Ilagan <maria@DOTCOM.BC.CA> on Mar  6, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1797
Calories From Fat: 700
Total Fat: 82.1g
Cholesterol: 482mg
Sodium: 2072.4mg
Potassium: 2454.3mg
Carbohydrates: 65.1g
Fiber: 13.4g
Sugar: 37.3g
Protein: 202g