Summary of recipe
Cuisine: American and Indian
Course: Main Course
Method: Stove Top and Saute
Diets: Keto and Atkins
- 1.5 lbs skinless boneless chicken breast
- 1 tsp ground turmeric
- 1/2 tsp salt
- 2 tbsp olive oil
- 1-1/2 tbsp coconut palm sugar (or honey)
- 2 tbsp curry powder (yellow mild or red for more heat.)
- 3 cloves garlic (finely minced)
- 1 cnt large white onion
- 13.36 oz unsweetened coconut milk (1 can)
1 ea large red bell pepper (seeded & stemmed)
Tip! Put your chicken in the freezer to firm it up before starting. Makes it easier to cut.
Cut the white onion and the bell pepper into strips. Cut the chicken into nice bite size cubes.
Mix your spices, except sweetener, together in a little container.
Note! ‘Bite size’ is a personal choice, but the smaller these bites, the more flavor they generally have because of the greater surface area for spices. On the other hand, you want them big enough to know you have a chunk of chicken in your mouth 🙂
Let’s get it done!
Sprinkle about half your spice mix over the chicken, mix to uniformity, and put the chicken in the fridge (in a zip lock bag, or covered on a plate).
Bring the oil to medium heat in a large skillet and add the onion and peppers. Sprinkle with salt and stir to coat all pieces. Cut the heat to a saute and stir occasionally until onions are translucent and soft, about 10 minutes or so.
Increase the heat to medium and add the chicken to the pan, mixing well for 2-4 minutes until the chicken takes on a slight golden color and the spices are pleasing. Add the rest of the spice mix, the sweetener, and the coconut milk. Raise heat and mix well. Bring it almost to a boil, then cut back to low heat.
Fix yourself some brown rice (cauliflower rice for low carb) while your chicken simmers for about 10 minutes or chicken reaches 165.
Serve with, or over, your chosen rice and enjoy!