ground pepper
cumin
chicken breast (sliced into strips)
coconut milk
plain yogurt
lime juice
*Wear gloves when working with turmeric, unless you want diseased-looking, yellow fingernails.
Mix together turmeric, cumin, and ground pepper. Coat the chicken strips in the spice mixture (I like to rub it in). Mix together coconut milk, yogurt, lime juice, and a little more turmeric in the marinading vessel. Add chicken pieces so that they are submerged. Marinade for a couple of hours, or overnight.
If cooking inside, sear the strips in a pan and transfer to a baking dish to finish in the oven (20 minutes or so at 450F).
If grilling, thread the strips on bamboo skewers (make sure your skewers were soaked in water for at least 30 minutes) and grill on charcoal.
Serve with peanut butter dip.
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