Chicken Sate

---------- Recipe via Meal-Master (tm) v8.01

Title: Chicken Sate
Categories: Poultry, African
Yield: 4 servings

----------------------------------CHICKEN----------------------------------
1 ts Powdered tumeric -cut into 1-by-4 inch
strips
1/2 ts Salt -not more than 1/4 inch
1/2 c Unsweetened coconut milk -thick.
1 lb Boned & skinned chicken Bamboo skewers
-breasts, trimmed of fat,

--------------------------------PEANUT SAUCE--------------------------------
1 1/2 inch piece fresh ginger, 1/3 c Unsweetened coconut milk
-peeled & minced -chicken broth, or water
2 Serrano chilies, 3 tb Fresh lime or lemon juice
-seeded and minced. 2 tb Fish sauce or soy sauce
1 Clove garlic, minced 1 ts Granulated sugar,or 2 taste
2 Green onion, minced 1/4 c Chopped fresh cilantro
1/3 c Creamy peanut butter

TO MAKE SATE: Combine turmeric, salt, and coconut milk in bowl. Add chicken
strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak
bamboo skewers in cold water and prepare Peanut sauce.

TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in
mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce
and sugar. Taste and adjust seasoning - sauce should be sweet and salty.
Sprinkle with cilantro. Makes about 1 cup.

TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill
over hot coals or under broiler until just cooked through, 1 or 2 minutes
per side.

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