Chicken Satay

1 clove garlic, chopped

1/4 cup cooking oil

1/4 cup soy sauce

1 tablespoon chopped onion

1 teaspoon sugar

1/4 teaspoon curry powder

1  3-pound chicken, boned, skinned, cut into bite-size pieces

Satay Sauce (recipe below)

Combine garlic, oil, soy sauce, onion, sugar, curry and mix a fine paste; coat chicken thoroughly with this paste.  Place in a 4-cup container, store in refrigerator for 24 hours.  Remove from refrigerator and place 5 small pieces of chicken on each of as many skewers as needed.  Brush meat with oil and put on grill.  Turn and baste with oil several times during cooking.  Cook about 10 minutes or until chicken is done.  Serve with Satay Sauce.

Satay Sauce

1 clove garlic, minced

2 onions, minced

1/2 cup minced pineapple

1/2 teaspoon finely minced ginger or 1/4 teaspoon ground ginger

1 small chili pepper, minced

3 tablespoons peanut butter

3/4 cup grated coconut

3/4 cup coconut milk

1/2 cup chicken stock

2 tablespoons sugar

1/2 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

Combine first 5 ingredients.  Heat peanut butter in a saucepan, add combined ingredients and set aside.  Combine grated coconut liquid; bring to a boil in small saucepan.  Remove from heat and sieve.  Combine with all ingredients and simmer over moderate heat 15 minutes.  Do not strain.  If sauce is too thick, more chicken stock may be added. 

Image Credit:  I, BrokenSphere [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC-BY-SA-2.5-2.0-1.0 (http://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons