Coconut Curried Chicken


1 15-ounce can coconut milk
1/4 cup olive oil
1 1/2 teaspoon curry powder
1 teaspoon garlic powder
1/4 cup lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb chicken breast

1. Pour half of the can of coconut milk into a gallon bag along with the olive oil, 1 tsp curry, garlic powder, lime juice, and salt and pepper. Make sure to mix all of these ingredients well inside the bag.
2. Place the chicken in the bag with the coconut milk mixture and let it marinate in the refrigerator for 1 hour.
3. Heat a non-stick skillet over medium-high heat and cook the chicken in the rest of the coconut milk and 1/2 tsp of curry powder. Cook for about 6 minutes on each side, or until fully cooked.



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