Tuesday: Chicken Curry

I LOVE Indian food...when it's not wicked spicy.  :)  I'm going to serve the chicken over Israeli couscous instead of rice and I plan to use a variety of peppers (red, yellow, orange, green) to add color to the dish.  After reading reviews, I'm also going to add some cilantro and green peas.  According to other cooks, this dish...cooked to order...would be a bit of a stretch to feed 4.  So, I may double this.  The price per person for this dish is $2.39.  (I'm assuming they bought chicken on sale)

Chicken Curry (recipe adapted from Cooking Light) 

Ingredients

• 1 tablespoon canola oil
• 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/2 teaspoon salt
• 2 cups green bell pepper strips (about 1 large) (or use red, yellow or orange for color)
• 2 tablespoons fresh lime juice
• 2 tablespoons less-sodium soy sauce
• 2 tablespoons red curry paste
• 1 teaspoon sugar
• 1 (14-ounce) can light coconut milk
• 3 cups hot cooked long-grain rice
• Lime wedges (optional)

Preparation

• 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.