Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds boneless and skinless chicken breasts (cut into bite-sized cubes)
  • 2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
  • 3 garlic cloves (finely minced)
  • 1 white onion (cut into strips)
  • 13 1/2 ounces lite coconut milk (can)
  • 1 red bell pepper (seeded, stemmed and cut into strips)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 1/2 tablespoons coconut palm sugar (or honey)

Instruction

  • In a large pan over medium-low heat, sauté the onion and bell pepper in olive oil and sprinkle with 1/4 teaspoon salt, stirring every so often until onions are softened and translucent, for about 10 minutes.
  • Add the spices and chicken pieces, and cook for about 3 minutes, until spices are fragrant and the chicken is a bit golden on the outside.
  • Add the coconut milk and sweetener, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.
  • Serve over brown rice.