This was dinner tonight – and it was seriously wonderful. The family was skeptical, as they’re not fans of curry – but this turned out to be a great meal – and one I’ll definitely make again.
You can handle the sauce 2 ways – either marinate the chicken in it and then boil it, or cut the sauce in half and marinate the chicken with half and warm the other half and serve it with dinner!
Coconut Lime Chicken
- 1 lb skinless boneless chicken breasts
- 3 Tbsp canola oil
- zest of 1 large lime
- 1 tsp cumin
- 2 Tbsp soy sauce
- 1 - 1 1/2 tsp kosher salt
- 3 Tbsp sugar
- 1 tsp curry powder
- 3/4 - 1 cup canned lite coconut milk
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
Butterfly your chicken breast and then pound them to about 3/4" thick. Place them in a zip-top bag.
In a bowl combine all of the remaining ingredients except the cilantro in a bowl. Pour over the chicken. Here is where you need to decide if you're going to create your sauce from version 1 or version 2 above. If you don't want to boil the sauce, save back 1/2 from the chicken and warm it through before serving. If you want to boil the sauce, pour it all on the chicken and let it marinate. Marinate for about 30 minutes, 1-2 hours is even better.
Grill the chicken over medium heat until its internal temperature registers 165 degrees.
Serve the chicken on a platter of steamed rice and top with the chopped cilantro and add lime wedges.