It was a hit tonight. very flavorful. First time I made it. It is a Cat Cora recipe, you may recognize her as the only female iron chef. I have two of her books: Cooking From the Hip and Classic's With a Twist. I definitely reccomend these for your library. She really has a knack for making great simple dishes.
4 boneless, skinless chicken breast halves
2 tsp kosher salt
1 tsp black pepper
3 Tbl curry powder
1/4 cup of extra-virgin olive oil
1 red bell pepper, diced
1 garlic clove, minced
1 medium red onion, chopped
1 14 oz can of unsweetened coconut milk
1/8 cup water
2 scallions, chopped
1 Tbl chopped fresh cilantro
*for more heat, diced and remove the seeds from one jalapeno and add with red bell pepper
Cut the chicken into 1 inch pieces. Sprinkle iwth salt, pepper and curry powder. Cover and refigerate at least 1 hour or overnight.
Heat olive oil in a large skillet over high heat. Add chicken and red bell pepppers and cook until the chicken is browned, about 5 minutes. Transfer to a plate.
Add the garlic and onions to the pan. Cook about 4 minutes. Retuen chicken and peppers to pan. Stir in coconut milk and water. When it simmers, lower heat, cover and cook for 20 minutes. Then toss in scallions and cilantro. Serve with favorite rice or couscous.