Curried Chicken Sauté
- 1 1/2 teaspoons curry powder, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 pound skinless, boneless chicken breasts
- 1 (8-ounce) package presliced mixed bell peppers
- 1 cup light coconut milk
- 1 lime
- Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.
curry powder, salt, black pepper, skinless, mixed bell peppers, light coconut milk, lime
Taken from www.myrecipes.com/recipe/curried-chicken-saute (may not work)