Recipe - Sri Lankan Sates (Sir Lanka)

FOR THE CHICKEN
1 One half pound Chicken breasts; boneless,
skinless
1 tablespoon Sweet or hot paprika
2 teaspoon Ground coriander
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
2 Cloves garlic; minced
3 tablespoon Vegetable oil

FOR THE SAUCE
3 tablespoon Vegetable oil
1 lg Onion; thinly cut or sliced up
1 tablespoon Minced fresh ginger
2 Cloves garlic; minced
1 teaspoon Ground cumin
1 teaspoon Ground coriander
One half teaspoon Hot paprika or cayenne
pepper
One half teaspoon Ground turmeric
Salt and freshly ground
black popper; to taste
1 cup Coconut milk; canned or
homemade
2 teaspoon Distilled white vinegar; or
more to taste

Rinse the chicken breasts under cold running water, then drain and blot dry
with paper towels. Cut the breasts lengthwise (with the grain) into 2 1/2
inch long strips and place in a large bowl. Add the paprika, coriander,
salt, and pepper, and garlic rubbing into the meat with your fingers. Stir
in the oil to coat thoroughly, cover, and let marinate, in the
refrigerator, for 30 minutes or up to 6 hours (the longer the better).

Meanwhile, prepare the sauce. Meat the oil in a mediumsize saucepan over
high heat. Add the onion, ginger, garlic, cumin, coriander, One half teaspoon
paprika, the turmeric, and salt and black pepper. Saute for 1 minute,
stirring to coat the onion with the seasonings. Reduce the heat to medium
and cook the onion, stirring occasionally, until very soft and a deep
golden brown, 15 to 20 minutes. Stir in the coconut milk and 2 teaspoons
vinegar. Simmer until you have a thick, spoonable sauce, about 5 minutes.
Taste for seasoning, adding salt or vinegar as necessary; the mixture
should be highly seasoned. Remove from the heat and set aside.

Preheat the grill to high. Weave the chicken strips lengthwise onto the
skewers. When ready to cook, oil the grill grate. Arrange the sate's on the
hot grate and grill, turning with tongs, until lightly browned and cooked
through, 1 to 3 minutes per side (2 to 6 minutes in all).

Transfer the sate's to serving plates or a platter and spoon a little sauce
over each. Serve immediately. Makes 40 to 50 sates, enough to serve 6 as an
appetizer; 4 as an entree

ADVANCE PREPARATlON: 30 minutes to 6 hours for marinating the chicken

SPECIAL EQUiPMENT: 40 to 50 short bamboo skewers, soaked to, 1 hour in cold
water to cover and drained

Busted by JoAnn Pellegrino 8/98 NOTES
: This Sri Lankan version of sate features a lively marinade of coriander
and paprika. It comes with an equally lively sauce, gilded with turmeric
and enriched with coconut milk. l like the bite provided by hot paprika,
but sweet paprika is easier on the taste buds.

Recipe by: Barbecue! The Bible/S Raichlen

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on Aug
31, 1998, converted by MM_Buster v2.0l.