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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