Chicken Sate with Peanut Sauce

This Southeast Asia snack is a perermial favorite around my house.
For a main dish, serve with steamed rice, salad, and grilled or
steamed asparagus or other vegetable.

MARINADE:
1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced or pressed
Crushed dried red chili peppers

6 boned and skinned chicken breast halves, cut into long
     strips each about 1/2-inch wide

PEANUT SAUCE:
2/3 cup crunchy peanut butter
1-1/2 cups unsweetened coconut milk (see note on page 23)
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar or molasses
1 teaspoon grated fresh ginger root
4 garlic cloves, minced or pressed
Ground cayenne pepper
1/4 cup homemade chicken stock or canned low-sodium broth
1/4 cup heavy cream
Grated lime zest for garnish
Fresh cilantro (coriander) sprigs for garnish

To make the marinade, combine the brown sugar, curry powder,
peanut butter, soy sauce, lime juice, garlic, and crushed chilies to
taste in a shallow dish. Thread the chicken pieces on bamboo
skewers, weaving skewers in and out of meat lengthwise to create
a serpentine design. Place the skewers in the soy sauce mixture.
Marinate at room temperature for at least 2 hours or in the
refigerator as long as overnight for a more intense flavor.

To make the peanut sauce, combine peanut butter, coconut milk,
lemon juice, soy sauce, brown sugar or molasses, ginger, garlic,
and cayenne pepper to taste in a saucepan over moderate heat
and cook, stirring constantly, until the sauce is as thick as heavy
cream, about 15 minutes. Transfer to a food processor or blender
and purée briefly. Add chicken stock and cream; blend until smooth.
Reserve. (This mixture can be made several hours ahead and
refrigerated. Return to room temperature before serving.)

Prepare a moderate charcoal fire in an open grill or preheat the broiler.

Cook the skewered chicken, turning several times and basting with
the marinade, over medium-hot coals (or under a broiler) until
crispy on the outside but still moist inside, about 6 to 8 minutes.
Sprinkle with lime zest and garnish with cilantro leaves. Serve with
the room-temperature peanut sauce for dipping.

Makes about 18 skewers; allow 2 per serving as appetizer,
or 4 or more as main course.