Recipe - Chicken Sates And Peanut Sauce

20 ounce Chicken Breast; boneless and
skinless
Three fourths cup Coconut; shredded
2 teaspoon Ginger Root; minced
2 teaspoon Curry Powder
2 tablespoon Lime Juice
One half cup Water
1/3 cup Peanut Butter
1 md Garlic Clove
2 tablespoon Lime Juice
2 tablespoon Soy Sauce
1 teaspoon Sugar
1/8 teaspoon Cayenne Pepper
1/3 cup Water

Soak thirtytwo 7inch bamboo skewers in water to cover for 15 minutes. Cut
the chicken lengthwise into 1/4inch thick slices, thread the slices
lengthwise onto the skewers, and season them with salt and pepper. Make the
marinade: Heat the One half 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 1One half minutes
on each side, or until it is cooked through, and serve the sates with the
dipping sauce.

Posted to EATL Digest by Maria Ilagan maria@DOTCOM.BC.CA on Mar 6, 1998