1 pound skinless, boneless chicken breasts, cut into 1" pieces
¾ tsp kosher salt, divided
¼ tsp freshly ground black pepper
1 Tbsp Flying Olive Cilantro and Roasted Onion, Lime, Basil, Garlic, or a Single Varietal of Choice
1 ½ cups vertically sliced onion
2 tsp fresh, peeled, and minced fresh ginger
3 cloves of garlic, minced or grated
2 tsp curry powder
1 cup canned light coconut milk
2 tsp fresh lime juice
½-1 tsp peppercorns, crushed (start with a little and taste, then add more. Peppercorns can be really spicy)
2 Tbsp chopped fresh cilantro or basil
2 cups hot cooked brown rice
Sprinkle the chicken with ¼ tsp salt and ¼ tsp ground pepper. Heat 1 ½ tsp Flying Olive Extra Virgin Olive Oil of Choice in a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook, stirring frequently, 5-6 minutes or until the chicken is lightly browned and almost cooked through. Remove the chicken from the pan.
Reduce the heat to medium. Add the remaining 1 ½ tsp Flying Olive EVOO to the pan. Swirl the oil to coat the pan. Add the onion and cook 4 minutes or until it is tender, stirring occasionally. Add the ginger and garlic and cook until they are softened, about 1 minute. Add the curry powder and cook 15-30 seconds or until it becomes fragrant, stirring constantly. Stir in the coconut milk, lime juice, crushed peppercorns, and remaining ½ tsp salt. Return the chicken to the pan.
Cover and cook over medium-low until the sauce is slightly thickened and the chicken is done, about 5 minutes. Remove from the heat and stir in the cilantro or basil. Serve over rice.
Inspired by a recipe In Cooking Light Magazine, August, 2017
Submitted by Barb L.