2 large chicken breasts, pounded flat
2 Tablespoons curry powder
Fresh cracked pepper
1 bell pepper, sliced
1/4 teaspoon each, mixed together:
1 1/2 cup lite coconut milk
1 Tablespoon cornstarch
Mix black pepper and curry powder in plate. Spray chicken breasts on both sides with cooking spray (Pam). Pat dry mixture onto both sides of chicken. Saute chicken in hot skillet sprayed with Pam. Cook 5 minutes each side or until done. Remove chicken and keep warm. Respray skillet with Pam. Heat and add sliced bell pepper to skillet. Sprinkle with the three mixed spices. Saute 1 minute. Add coconut milk, bring to a boil, then reduce heat. Simmer until reduced – 5-8 minutes. Mix cornstarch with 1 Tablespoon water and add to the coconut/pepper mixture. Cook until thickened – 1 or 2 minutes. Salt to taste. Serve sauce over warm chicken.
Serve with papaya salad wannabe.