Ingredients
2
whole skinless boneless chicken breasts (about 1 1/4 pounds)
about thirty-two 7-inch bamboo skewers, soaked in water to cover for 15 minutes
3/4
cup sweetened flaked coconut
2
tsp chopped peeled fresh gingerroot
Directions
1.
Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
3.
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.
4.
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.)
5.
Make the dipping sauce.
6.
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 satés with the dipping sauce.
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