| 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 | t | Chopped peeled fresh |
| gingerroot | ||
| 2 | t | Curry powder |
| 2 | T | Fresh lime juice |
| 1/2 | c | Hot water |
| Dipping Sauce |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 980
Calories From Fat: 283
Total Fat: 32.8g
Cholesterol: 292.4mg
Sodium: 479.4mg
Potassium: 1637.2mg
Carbohydrates: 55.2g
Fiber: 15.1g
Sugar: 34g
Protein: 118.4g