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“I found this recipe in Cooking Light, November 2010. It only has five ingredients, so I thought it would be the perfect first curry for me to try.”
READY IN:
20mins
SERVES:
2
YIELD:
6 oz chicken and 1/2c pepper mixture
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a nonstick skillet over medium-high heat.
  2. Sprinkle 1 tsp curry powder, 1/2 tsp salt, and 1/2 tsp black pepper over chicken.
  3. Coat pan with cooking spray and add chicken. Cook 5 minutes on each side or until done.
  4. Remove chicken from pan, keep warm.
  5. Ad bell peppers and remaining 1/2 tsp curry powder to pan, saute 1 minute.
  6. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
  7. Cut lime in half, squeeze 1 tbsp juice from 1 lime half; slice other half into 4 wedges.
  8. Stir juice and 1/4 tsp salt into bell pepper mixture.
  9. Cut chicken across grain into thin slices.
  10. Serve chicken with bell pepper mixture and lime wedges.

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