- 1 1/2 teaspoons curry powder
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 400g boneless chicken breasts
- 1 sliced bell peppers
- drizzle light coconut milk
- 1 lime
How to Make It
Heat a nonstick pan 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 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.