Yields: 4 servings Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 (14-ounce) can full-fat coconut milk
- ½ cup chicken broth
- Salt and black pepper to taste
- 8 large flour tortillas
- Toppings of your choice: chopped cilantro, sliced avocado, mango chutney
Instructions:
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- In the same skillet, sauté onion and garlic until softened. Add bell peppers and ginger; cook for 5 minutes more.
- Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Pour in coconut milk and chicken broth. Bring to a simmer, then return chicken to skillet. Cover and cook for 10-12 minutes, or until chicken is cooked through and sauce has thickened slightly. Season with salt and black pepper.
- Warm tortillas according to package directions. Fill each tortilla with chicken curry mixture and top with desired toppings.