Quick Chicken Curry

  • Prep Time: 20 minutes
  • Servings: 2
  • 2 tablespoons Lou Ana Coconut Oil
  • ½ red onion, chopped
  • 2 boneless, skinless chicken breasts cut into 2-inch pieces
  • 2 teaspoons curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup coconut milk beverage
  • 1 tablespoon coconut flour
  • 1 yellow bell pepper, seeded and sliced thin

Add coconut oil to a large skillet and preheat on medium high. Add chopped onions and cook for 2 minutes until translucent. Add chicken breast pieces and cook for 3 minutes before stirring in curry powder, salt, pepper and coconut milk. Reduce heat, cover and simmer for 3 minutes. Stir in flour before adding bell peppers and simmer for another 5 minutes, stirring occasionally. Serve chicken curry over rice.

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