Ingredients
- 1½ Tbsp. sunflower oil, divided
- 1½ cups onion, diced
- 3 cloves garlic, thinly sliced
- ½ tsp. cardamom
- ½ tsp. cayenne pepper
- ⅓ tsp. turmeric
- ¼ tsp. cumin
- ¼ tsp. mace
- ⅛ tsp. dry mustard
- ⅛ tsp. cinnamon
- ⅛ tsp. nutmeg
- ⅛ tsp. pepper
- 1 tsp. salt
- 1½ tsp. lime juice
- 1½ Tbsp. low-fat coconut milk
- 2 lbs. boneless, skinless chicken breasts
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Instructions
- In a medium skillet, heat two-thirds of the oil over medium heat. Add the onion, garlic, and spices, stirring to combine. Turn the heat to low and cook until the onion is translucent (5-8 minutes).
- Combine the onion mixture, coconut milk, and lime juice in a blender or food processor. Blend until smooth.
- Cover the chicken with the sauce and transfer to the refrigerator to marinate (30 minutes – 8 hours).
- Preheat a grill or broiler to high. Grill or broil the chicken until it reaches a minimum internal temperature of 165ºF, turning halfway through (15 minutes total). Serve immediately.