4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)
Photo: John Autry; Styling: Mindi Shapiro Levine
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
How to Make It
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; sauté 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.
Really tasty meal!! I took a couple of tips from everybody up here and added 1 extra teaspoon of curry, tablespoon of soy sauce and one tablespoon of fish sauce. I put everything over wild rice and got great compliments from all!
Chicken has nice flavor as do the peppers. Took awhile beyond recipe time to cook chicken as the chicken breasts I had were of different sizes. Didn't spend the money on pre sliced peppers as the only place I found them was $10 for more than I needed for the recipe. Sliced my own mix of orange and yellow peppers for a change of pace from the usual red and green.
I'm glad I taste as I go along--the curry powder with the coconut milk alone tasted pretty bad to me--so I tossed in some other ingredients: a tablespoon or so of fish sauce, a tablespoon or so of soy sauce, some extra green curry paste, and some beef broth. NOW we're cooking! It tastes delicious, and is still very easy to make. Excellent!
This was a great recipe - so easy and quick to make for a weeknight. I used a store-bought rotisserie chicken breast and just added the sliced cooked chicken to the sauce after it thickened. I used the whole 13 oz can of the light coconut milk and it was fine. I coated the peppers in the curry powder, salt and pepper before sauteing, and it worked great. Used bottled lime juice. A real keeper recipe!
This, as the category says, is a "good, solid recipe" and tasty as well; I plan to make it again. I added an extra 1/2 tsp of the curry powder, sliced the chicken into thin strips before cooking it to speed up the cooking time, and cut up two yellow bell peppers instead of purchasing pre-sliced. Served it over brown rice.
I made this according to the recipe, but doubled the peppers and sauce ingredients. My husband and I really liked it and are adding this recipe to our weeknight rotation. It is a great meal to have in the middle of the week when craving Asian take-out (like I was!). It was very quick and easy to make, too...a weeknight winner!
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