Butter Chicken

Ingredients:

  • 2 tablespoon coconut oil

  • 1 yellow onion (thinly sliced)

  • 1 red pepper (thinly sliced)

  • 1 yellow pepper (thinly sliced)

  • 4 tablespoon red curry paste

  • 4 boneless, skinless chicken breasts, thinly sliced

  • 4 cups coconut milk

  • 1/2 cup basil leaves

  • Cooked quinoa or brown rice


Directions:

  1. Heat oil in a large skillet over medium heat.

  2. Add onion, red and yellow peppers and sauté until vegetables soften (about 3-5 minutes).

  3. Add curry paste to vegetables and stir for 1 minute till vegetables are evenly coated.

  4. Add sliced chicken, sauté in mixture for 1 minute.

  5. Add coconut milk, bring mixture to a boil. Lower heat and simmer until vegetables are tender and chicken is cooked through, about 10 minutes.

  6. Add basil leaves, reserving a few for a garnish.

  7. Serve with cooked quinoa and cucumber salad.