2 whole chicken breasts*
***FOR THE MARINADE***
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoon fresh lime juice
1/2 cup hot water
32 bamboo skewers**
Instructions:
* skinless, boneless ** soaked in water for 15 minutes 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 satays with the dipping sauce. Makes
about 32 skewers. Gourmet June 1993
