| 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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