Loaded with flavor & packed with protein, my chicken curry is always a big hit! You can also substitute with shrimp, & mix up the veggies with broccoli florets or sliced zucchini, both equally as good. Serve over rice or noodles, or with a veggie side or salad, if your household is grain-free like mine is.
1 LB chicken tenders (preferably organic), cut into 1/2 inch, diagonal slices
1 large red bell pepper, seeded & sliced into thin strips
1 large sweet onion, thinly sliced
4 scallions, sliced
3 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon Tamari (I use organic, gluten-free Tamari, which is less processed than regular soy sauce, & wheat free,but use soy sauce if you like.)
1 lime, for squeezing before serving
chopped cilantro, for garnish
In a large bowl, combine the chicken, pepper, onion, 2 tablespoons of the oil, curry powder, & Tamari. Cover with plastic wrap & refrigerate, allowing to marinate, at least for 30 minutes, but ideally 4-5 hours. When ready to cook, heat the remaining tablespoon of oil in a large skillet over medium-high. Add half of the chicken mixture & half of the scallions, & sauté for about 5-7 minutes, until the chicken is cooked. Transfer to a serving bowl, cover with foil to keep warm, & cook the remaining half of the chicken & scallions. Add this to the bowl, & sprinkle with cilantro, & a squeeze of lime.