Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 20 ounces | Chicken Breast; boneless and skinless |
| ¾ cup | Coconut; shredded |
| 2 teaspoons | Ginger Root; minced |
| 2 teaspoons | Curry Powder |
| 2 tablespoons | Lime Juice |
| ½ cup | Water |
| ⅓ cup | Peanut Butter |
| 1 medium | Garlic Clove |
| 2 tablespoons | Lime Juice |
| 2 tablespoons | Soy Sauce |
| 1 teaspoon | Sugar |
| ⅛ teaspoon | Cayenne Pepper |
| ⅓ cup | Water |
Soak thirty-two 7-inch bamboo skewers in water to cover for 15 minutes. Cut the chicken lengthwise into ¼-inch thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper. Make the marinade: Heat the ½ 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, ⅓ 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 1-½ 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@...> on Mar 6, 1998