Name: Chicken Sates with Peanut Dipping Sauce
Ingredients: 2 Whole skinless boneless chicken breasts; (about 1 1/4 pounds); Thirty-two; (7-inch) bamboo; ; skewers, soaked in; ; water to cover for; ; 15 minutes , about; 3/4 c Sweetened flaked coconut; 2 ts Chopped peeled fresh gingerroot; 2 ts Curry powder; 2 tb Fresh lime juice; 1/2 c Hot water; Dipping Sauce

CATEGORY	CUISINE	TAG	YIELD
Meats		June 1993	1	servings

INGREDIENTS

2		Whole skinless boneless chicken breasts; (about 1 1/4 pounds)
		Thirty-two; (7-inch) bamboo
		; skewers, soaked in
		; water to cover for
		; 15 minutes , about
3/4	c	Sweetened flaked coconut
2	ts	Chopped peeled fresh gingerroot
2	ts	Curry powder
2	tb	Fresh lime juice
1/2	c	Hot water
		Dipping Sauce

INSTRUCTIONS

FOR THE MARINADE
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:
In a blender blend together the coconut, the gingerroot, the curry
powder, the 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.
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.
Makes about 32 sates.
Gourmet June 1993
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