Chicken Satay

Chicken Satay

Yield: 1 Servings

Ingredients

• 1 c Unsweetened coconut milk
• 2 tb Snipped fresh cilantro
• 2 ts Curry powder (Oriental)
• 1/8 ts Salt
• 1 lb Skinless boneless chicken breasts (and thighs) (partially frozen)

            Peanut sauce
            Cucumber relish
            To 16 6 6" bamboo skewers

Directions

Satays (sometimes spelled sates) of meat, fish and poultry are woven into the food patterns of several Southeast Asian countries, particularly Indonesia and Thailand.

Soak skewers in water at least 30 minutes. Stir together coconut milk, cilantro, curry powder and salt in a shallow dish. Slice chicken across the grain into 3" long strips about 1/4 to 1/8" thick. Thread strips accordion-style onto skewers. Add to marinade, turning to coat chicken. Cover and chill for one hour. Drain chicken, reserving marinade. Broil skewered chicken 3-4 inches from heat for 5 minutes;
brush with marinade. Turn and broil 4-5 minutes more or till done. (Or, grill over medium coals for the same time.) Serve warm with 

Peanut Sauce and Cucumber Relish. Makes 12-16 servings.

Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 21.