~1-1.5 pounds boneless, skinless chicken breast
1 large sweet onion, sliced into strips
1 large green bell pepper, sliced into strips
1 large red bell pepper, sliced into strips
2 Tbsp minced garlic
Olive, peanut, or vegetable oil, for sauteing
1 – 15 oz. can full fat coconut milk
1 – 15 oz. can coconut cream (unsweetened. I get this at Trader Joe’s.)
1/4 cup sriracha (rooster) sauce
2 Tbsp yellow curry powder, or more to taste
1 1/2 Tbsp honey
1/4 tsp cayenne pepper
More coconut milk or chicken broth, for extra liquid if needed
Salt, black pepper, and chili powder, to taste
Brine your chicken breast first – you won’t regret it! Then chop into bite-sized pieces.
Heat the garlic and some oil in a large pan, then saute your onion and pepper strips to desired softness. Remove from pan and set aside.
In the same pan, saute the diced chicken breasts until thoroughly cooked. Sprinkle generously with cayenne and chili powder along the way. Transfer to an even larger pot if needed, then add the onions and peppers back in.
Whisk together the coconut milk, coconut cream, sriracha, curry powder, cayenne, and honey. Pour over the chicken mixture, then heat until simmering.
Let the curry simmer a while, and give it a taste. Add additional salt, broth, or seasonings as desired, a little at a time (more cayenne? Extra black pepper? 🙂 ).
Serve over roasted red potatoes, or rice if you’re boring.