12 ozs Chicken Breast (cubed)
6 Barbecue Skewers
1 can Coconut Milk
1 tsp Onion Powder
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
1 tsp Sea Salt
1. In a shallow dish, add coconut milk and whisk in seasonings. Reserve 1/3 cup of the sauce for serving.
2. Add chicken breasts to dish, and swish around to coat. Cover and refrigerate 1 hour or overnight. Preheat grill to 450°F over direct heat. Remove chicken breast from dish, and discard marinade.
3.Place cubed chicken on skewers. Place chicken on grill, and cook through 6-7 minutes. Flip and cook an additional 7 minutes.
4.Serve with roasted vegetables, slivered almonds and pour additional coconut milk over the dish and enjoy.