Chicken Satays
with Peanut Dipping Sauce
These meaty, curry-marinated morsels are traditionally charcoal-grilled, but the broiler makes them an in-house specialty. You can also use beef.

Satays:
1 cup heavy cream
1/2 small onion, chopped
5 garlic cloves, chopped
4 teaspoons curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
3 boneless, skinless chicken breast, cut into 1/2 strips

Dipping Sauce:
1/3 cup peanut butter
1/3 cup water
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon sugar
1/8 teaspoon cayenne pepper

Soak skewers in cold water for at least 20 minutes (this prevents burning). In a blender, combine cream, onion, garlic, curry powder, cumin, cayenne and salt; blend until smooth. Transfer to a bowl and add chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 minutes.

Make dipping sauce: In a blender, combine ingredients and blend until smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and refrigerate.)

Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil until cooked through, turning once, about 5 minutes. Serve with the dipping sauce.

You will need 16 10" wooden or bamboo skewers to complete the Satay experience.