Adding spice is a great way to encourage you to savor your food. It’s harder to quickly eat something spicy! I also love the complex flavors that come from dishes using curry seasonings. They’re a great experience.
Ingredients
4 boneless chicken breasts
3 tablespoons coconut oil
1 teaspoon lime zest
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons low sodium soy sauce
1 teaspoon salt
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1/2 cup chilled coconut milk
Juice of half a lime
1 minced serrano pepper
1/3 cup fresh cilantro, chopped
Directions
- Clean and trim the chicken breasts.
- Mix all ingredients besides the chicken and cilantro in a small bowl. (Melt the coconut oil first.)
- Put the chicken and sauce in a Ziploc bag and marinade in the refrigerator for 3-4 hours.
- Once you’re ready to cook you’ll need a small saucepan and a grilling pan.
- Pour the marinade into the saucepan and cook on medium heat.
- You want it to boil for about 1-2 minutes, stirring constantly.
- Grill the chicken breast by cooking them until they’re browned on both sides.
- Once the chicken is on the plate, drizzle it with the sauce and sprinkle with fresh cilantro.
