Chicken Sates With Peanut Dipping Sauce

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.
2. Make the marinade:In a blender blend together the coconut, the gingerroot, the curry pwdr, the lime juice, and the warm water till the mix is smooth, strain the mix through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cold. The marinade may be made 2 days in advance and kept covered and chilled.
3. 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 hrs. (Don't let the chicken marinate longer or possibly the meat will break down.)
4. Make the dipping sauce.
5. 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 min on each side, or possibly till it is cooked through, and serve the sates with the dipping sauce.
6. Makes about 32 sates.