A Hurried Curry of Chicken and Peppers

The man walks in. I’ve had a rough day battling this, that, and the other thing. As has he. It’s cold out. I want to warm our souls so I conconct this hurried curry. It’s warm. It’s bright. It gets you through the night.

Splash of Olive Oil for the pan
1 Large Onion, sliced thinly
2 Chicken Breasts, sliced in thin strips against the grain
2 Green Peppers, julienned
1 tsp. Yellow Curry Powder
1 tsp. Cumin
½ Lemon, juiced
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1 Tbsp. Sesame Oil
Salt and Pepper to Taste

Heat oil in a large frypan.   Add onion and cook until translucent.  Add chicken cook
until it done on one side then flip and add green peppers.   After a few minutes, stir.  Add spices. Cook until the peppers are done to your liking.  Some like them soft. I like them just a little bit crunchy.  Insert a knife into the thickest part of the breast if the juices run clear it’s done! If not, cook for a bit longer. Drizzle Sesame oil over. Season with salt and pepper. Serves 2.

If you’re watching your carbs, serve over shredded lettuce or go the traditional route
with a bed of white rice.  Serves 2.

Luxed Up;   Garnish with a handful of peanuts.