Boneless, skinless chicken breast tenders (or chicken breasts cut into pieces) and a corresponding number of skewers
1/2 cup coconut cream (store your coconut milk can in the back of your fridge for a few hours and the cream will to rise to the top of the can)
2 tsp fresh ground ginger
2-3 minced garlic cloves
1 tbsp of curry powder
A squeeze of lime juice, plus a little bit of zest
Salt and pepper
Combine the coconut cream, ginger, garlic, curry, and lemon zest in a ziplock bag and squish it all around. If the coconut cream is too thick, loosen it up with a little lime juice and water. Add salt and pepper, then taste for seasoning. Add more curry powder, if you love the flavour.
Add the chicken to the bag and massage the bag to get the chicken coated. Marinate for a minimum of an hour, the longer the better. Once the chicken is done marinating, thread each piece onto a wooden skewer. Soak the skewers first if you choose to prevent them from burning.
Place them on a heated grill and cook till no longer pink about 8 - 12 minutes.
Almond Butter Sauce
1 tbsp almond butter
1/4 cup coconut aminos
1 tsp crushed red pepper
Juice of one lime
Some hot water
This sauce is the easiest thing in the world. Just mix all the ingredient together, adding the hot water last and add in just a little at a time until it loosens up the sauce to the consistency you want.
Serve with chicken and enjoy! I made this for the first time this week and I love it! I will definitely be making this recipe again!
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