---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Sate
 Categories: Poultry, African
      Yield: 4 Servings
 
----------------------------------CHICKEN----------------------------------
      1 ts Powdered tumeric
    1/2 ts Salt
    1/2 c  Unsweetened coconut milk
      1 lb Chicken breasts; boned,
           - skinned, trimmed of fat,
           - cut into 1x4" strips
           - no more than 1/4" thick
           Bamboo skewers

--------------------------------PEANUT SAUCE--------------------------------
      1    Fresh ginger piece (1/2");
           - peeled & minced
      2    Serrano chilies;
           - seeded and minced
      1 cl Garlic; minced
      2    Green onion; minced
    1/3 c  Creamy peanut butter
    1/3 c  Unsweetened coconut milk,
           - chicken broth, or water
      3 tb Fresh lime or lemon juice
      2 tb Fish sauce or soy sauce
      1 ts Granulated sugar;
           - or to taste
    1/4 c  Fresh cilantro; chopped
 
  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.
  
  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.

  Yield: 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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