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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe in Cooking Light, November 2010. It only has five ingredients, so I thought it would be the perfect first curry for me to try. Ingredients:
1 1/2 teaspoons curry powder, divided |
12 ounces boneless skinless chicken breasts |
1 (16 ounce) package of presliced bell peppers |
1 cup light coconut milk |
1 lime |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper |
Directions:
1. Heat a nonstick skillet over medium-high heat.
2. Sprinkle 1 tsp curry powder, 1/2 tsp salt, and 1/2 tsp black pepper over chicken.
3. Coat pan with cooking spray and add chicken. Cook 5 minutes on each side or until done.
4. Remove chicken from pan, keep warm.
5. Ad bell peppers and remaining 1/2 tsp curry powder to pan, saute 1 minute.
6. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
7. Cut lime in half, squeeze 1 tbsp juice from 1 lime half; slice other half into 4 wedges.
8. Stir juice and 1/4 tsp salt into bell pepper mixture.
9. Cut chicken across grain into thin slices.
10. Serve chicken with bell pepper mixture and lime wedges.
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