Instructions: Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Cut the breasts lengthwise (with the grain) into 2 1/2 inch long strips and place in a large bowl. Add the paprika, coriander, salt, and pepper, and garlic rubbing into the meat with your fingers. Stir in the oil to coat thoroughly, cover, and let marinate, in the refrigerator, for 30 minutes or up to 6 hours (the longer the better).

Meanwhile, prepare the sauce. Meat the oil in a medium-size saucepan over high heat. Add the onion, ginger, garlic, cumin, coriander, 1/2 teaspoon paprika, the turmeric, and salt and black pepper. Saute for 1 minute, stirring to coat the onion with the seasonings. Reduce the heat to medium and cook the onion, stirring occasionally, until very soft and a deep golden brown, 15 to 20 minutes. Stir in the coconut milk and 2 teaspoons vinegar. Simmer until you have a thick, spoonable sauce, about 5 minutes.

Taste for seasoning, adding salt or vinegar as necessary; the mixture should be highly seasoned. Remove from the heat and set aside.

Preheat the grill to high. Weave the chicken strips lengthwise onto the skewers. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all).

Transfer the sates to serving plates or a platter and spoon a little sauce over each. Serve immediately.

Makes 40 to 50 sates, enough to serve 6 as an appetizer; 4 as an entree

ADVANCE PREPARATlON: 30 minutes to 6 hours for marinating the chicken

SPECIAL EQUiPMENT: 40 to 50 short bamboo skewers, soaked to, 1 hour in cold water to cover and drained

This Sri Lankan version of sate features a lively marinade of coriander and paprika. It comes with an equally lively sauce, gilded with turmeric and enriched with coconut milk. l like the bite provided by hot paprika, but sweet paprika is easier on the taste buds.

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