Food Friday!

here in Fredericton, and decided to try making my own. I must admit,

 this healthy version of Coconut Curry Chicken tastes very similar to the restaurant recipe,

but with this version I can be assured the ingredients are good for my health. 

- 2 large boneless skinless chicken breasts

- bell peppers (red, yellow, orange)

- mushrooms

- onion

- 1/2 clove garlic (crushed/chopped)

- 1/2" piece ginger (grated)

- 1 can coconut milk

- 2 tsp curry powder

- 1/2 tsp turmeric

- 1/3 tsp cayenne

- coconut oil

Directions:

- cook the plain chicken (barbecue, bake, or fry in a non-stick pan)

- slice the desired amount of bell peppers, mushrooms and onions (I grated my onions so they were very fine). Also slice the cooked chicken.

- heat small amount of coconut oil in a sauté pan and simmer the vegetables and chicken with the garlic and ginger

- in a bowl, whisk together the coconut milk, curry powder, turmeric and cayenne

- pour the coconut milk mixture into the pan and allow to simmer until heated thoroughly. Stir occasionally.

- serve hot over cooked quinoa or rice