Grilled Chicken Curry with Peanut Dipping Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
cooking spray |
6 boneless skinless chicken breast halves, about 5 ounces each |
salt and freshly ground black pepper |
1 to 2 tablespoons fresh lime juice |
2 teaspoons curry powder |
2 teaspoons turmeric powder |
2 teaspoons ground cumin |
olive oil, as needed to loosen |
1 (14-ounce) can coconut milk |
3 tablespoons peanut butter |
1 lime, juiced |
2 tablespoons brown sugar |
Directions:
1. For the chicken:
2. Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate.
3. For the dipping sauce:
4. While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat.
5. Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.
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