Indian Spice Market
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
A dash of hot sauce (if you need the heat) or a pinch of Red Chili Flakes
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.