Food Network: Grilled Chicken Curry with Peanut Dipping Sauce

Grilled Chicken Curry with Peanut Dipping Sauce

Recipe courtesy Robin Miller, 2007

See this recipe on air Sunday Jul. 20 at 7:30 AM ET/PT.

For grilled chicken curry:
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

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

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.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

User Rating: