Ingredients Jump to Instructions ↓

  1. 2 whole chicken breasts* **FOR THE MARINADE**

  2. 3/4 cup sweetened flaked coconut

  3. 2 teaspoons chopped peeled fresh gingerroot

  4. 2 teaspoons curry powder

  5. 2 tablespoon fresh lime juice

  6. 1/2 cup hot water

  7. 32 bamboo skewers**

Instructions Jump to Ingredients ↑

  1. : * 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


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