5 to 6 chicken breasts, boneless, skinless, and diced

1 onion, peeled and chopped

1 can coconut milk

1 small fresh red pepper, chopped

1 small lime, in juice

4 cloves of garlic, diced

2 teaspoons of fresh ginger, grated

2 teaspoons of turmeric and curry

2 tablespoons of olive oil, for stir-frying



Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil and 2 tablespoons water to the heated pan. When oil is hot, add onion, chopped pepper, garlic, ginger, turmeric, and curry. Stir and fry 2 to 3 minutes. Add the chicken chunks and stir and fry for about 5 minutes.

Add the coconut milk  and fresh lime juice. Stir for a minute and add salt to taste. Cover and simmer over low heat about 15 minutes, or until the chicken is thoroughly cooked. Serve with steamed rice.


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