Cooking Light Express Curried Chicken Saute - cooking recipe

Ingredients

1 teaspoon curry powder, preferable Madras curry powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast
1/2 teaspoon curry powder
1 (8 ounce) package frozen mixed peppers, in long strips and thawed or 8 ounces bell peppers, sliced in lengthwise strips
1 cup light coconut milk
1 tablespoon fresh lime juice
1/4 teaspoon salt
4 lime wedges

Preparation

Heat a non-stick skillet over medium-high heat.
Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done.
Remove chicken from pan; keep warm.
Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute.
Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture.
Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.