| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- For the chicken: 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.
- Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 641 |
| Total Fat | 42 g |
| Saturated Fat | 22 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 53 g |
| Cholesterol | 155 mg |
| Sodium | 849 mg |
Reviews
One of my family’s go-to favorites. No complaints about the leftovers ever! Robin is an incredible inspiration and talented chef. I miss her having her own show on FoodNetwork. Please bring her back!!!
I have made this a few times and have loved it. Was wondering if I could substitute tofu for the chicken?
I tried this tonight and it’s a very basic recipe. The flavor is good but not great. I wish I had the coconut milk to make the peanut dipping sauce. This is a great start for learning to cook with curry. If your scared of curries and think it’s going to be really spicy defiantly try this! I personally did not think it was spicy at all but don’t be deceived by the smell of the rub/marinade because it dose smell spicy.
The chiken I could live without. The sauce was great tho. I added some ginger and some hot sauce, you can deff add a little more p/b, but cut back the lime to 1/2 a lime. 1 lime steals all the other flavors. Deff make this with rice, or rice pasta. The sauce is really really good. Ooo and a veggie stir fry instead of chicken Trust me!
I just watched the show and then I went to the printed version and they are totally different. Confusing!!!!! In the written recipe she doesn’t mention cutting the chicken into strips to put on the skewers, she puts 6 not 4 chicken breats in a pan to cook, not grill? I was so frustrated in the differences not to mentioned confused that I am not sure if I am going to make this or not…don’t know how it will turn out. I have never seen these inconsistancies in any of the other chefs recipes!
The bitterness is from the lime. I saw her make this today and thought I would not use lime…….because of the bitter aftertaste.
I doctored it up a bit with more cumin and curry powder. Awesome!!! Oh and I added a whole tablespoon more of peanut butter and a little salt to the dipping sauce.
This is truly one of my favorite recipes. I just add salt to season the chicken so it isn’t bland to me. You can’t go wrong with the peanut dipping sauce; it’s delicious! I also make curried rice to go with it (basmati rice with lots of curry, onions, green pepper and salt), and sear some pieces of naan bread from the local health food store. It all makes a great Indian dinner.
We could not taste the seasoning at all! Also, I halfed the amount of coconut milk and it was still soupy and had no flavor. Hubby asked that I not make this again!
We loved it and made it two times in a short period of time.