Grilled Chicken Curry with Peanut Dipping Sauce

Ingredients

• 2 tablespoons brown sugar 
• 14 ounce coconut milk canned
• 2 teaspoons curry powder 
• 2 teaspoons ground cumin 
• 1  juice of lime juiced
• 1 tablespoons juice of lime fresh
• 4 servings olive oil as needed
• 3 tablespoons peanut butter 
• 4 servings salt and pepper black freshly ground
• 6  chicken breast halves boneless skinless
• 2 teaspoons turmeric powder 

Equipment

• bowl
• frying pan
• sauce pan
• stove
• grill pan

Directions

1. 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.
2. Mix well with a spoon and brush mixture all over both sides of chicken.
3. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through.
4. Remove from heat and place on plate.
5. 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.
6. Remove from heat.
7. Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.