Chicken Satay with Peanut Sauce

Ingredients for chicken and marinade:
2 whole skinless boneless chicken breasts, about 1 1/4 pounds
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 T fresh lime juice
1/2 cup hot water

* * * * * * * *

Ingredients for the peanut sauce:
2 T vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 T finely grated peeled fresh gingerroot
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup distilled white vinegar
3 T firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes

Preparing the chicken satay:
Cut the chicken lengthwise into 1/4-inch thick slices, and season them with salt and pepper.

In a blender, blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. 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 hours. Don't let the chicken marinate longer or the meat will break down.

Soak the bamboo skewers in water to cover for at least 30 minutes. Thread the chicken onto the skewers.

Make the sauce: In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

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 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce.

Makes about 32 skewers