Grilled Chicken Curry with Peanut Dipping Sauce

I was watching Robin Miller the other day and she was making this chicken curry and it looked really good.  It was very good.  The chicken was moist and tender and very flavorful.  The peanut sauce was really good as well.  This recipe can definitely be cut in half as it makes a lot.

Grilled Chicken Curry with Peanut Dipping Sauce

Serves 5

Ingredients

For grilled chicken curry:
Cooking spray
5 boneless skinless chicken breast halves, about 5 ounces each(not pictured)
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 or canola oil, as needed to loosen

For peanut dipping sauce:
1 (14-ounce) can coconut milk
3 tablespoons peanut butter
1 lime, juiced
2 tablespoons brown sugar

Directions

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.


For the dipping sauce:
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.

Enjoy!