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

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Instructions

1. 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.
2. 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.
3. Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.