Madagascar Chicken Curry

Name: Madagascar Chicken Curry
Ingredients: 2 boneless chicken breast halves, cut in bite size chunks; 1/2 cup lemon juice; 2 tablespoons oil; 2/3 cup coconut milk (canned is fine); 1 yellow onion, chopped; 1 red bell pepper, sliced and chopped; 2 garlic cloves, minced; 2 teaspoons ground ginger; 1 teaspoon grated lemon rind; 1/4 teaspoon cayenne powder; salt, to taste; white pepper, to taste

12 ingredients

3 steps

Ingredients

2 boneless chicken breast halves, cut in bite size chunks
1/2 cup lemon juice
2 tablespoons oil
2/3 cup coconut milk (canned is fine)
1 yellow onion, chopped
1 red bell pepper, sliced and chopped
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon grated lemon rind
1/4 teaspoon cayenne powder
salt, to taste
white pepper, to taste

Directions

1

Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.
2

Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.
3

Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.