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. ---------------------------------------------------------------------------
Nutrition
Ingredients
