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Ingredientes
- 2 whl skinless boneless chicken breasts, (about 1 1/4 pounds) Thirty-two, (7-inch) bamboo skewers, soaked in water to cover for 15 min , about
- 3/4 c. Sweetened flaked coconut
- 2 tsp Minced peeled fresh gingerroot
- 2 tsp Curry pwdr
- 2 Tbsp. Fresh lime juice
- 1/2 c. Warm water Dipping Sauce
Direcciones
- Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
- 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.
- 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.)
- Make the dipping sauce.
- 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.
- Makes about 32 sates.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 161g | |
| Calories 236 | |
| Calories from Fat 103 | 44% |
| Total Fat 12.19g | 15% |
| Saturated Fat 9.67g | 39% |
| Trans Fat 0.03g | |
| Cholesterol 54mg | 18% |
| Sodium 69mg | 3% |
| Potassium 459mg | 13% |
| Total Carbs 10.29g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.63g | 2% |
| Protein 23.05g | 37% |
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