Coconut Curry Chicken and Vegetables

Ingredients

• 2 Tablespoons Sesame Oil
• 1 Tablespoon Mustard Seeds
• 1 Cup Onion chopped
• 1 Tablespoon Garlic chopped
• 1 Tablespoon Curry Powder
• 1 Pinch Cayenne Pepper
• 2 Large (or 4 small) Chicken Breasts bone-in
• 1/2 Teaspoon Sea Salt
• 1 Small Carrot diced
• 2 Cups Cauliflower
• 1/2 Green Bell Pepper diced
• 1 Apple chopped
• 1 Can (13 ounce) Coconut Milk
• 1 1/2 Cups Frozen Peas
• Fresh Cilantro chopped for garnish

Preparation

1. In a large sauté pan heat the sesame oil on medium heat.
2. Add the mustard seeds and stir for 10 seconds until they start to pop; be careful not to burn them. Immediately add the onions and garlic and sauté for 5 minutes until they begin to sweat.
3. Add curry and cayenne and stir to coat onions.
4. Add the chicken, sprinkle with ½ tsp. of the salt, and sear on all sides.
5. Add the carrots, cauliflower, and green pepper and cook 3 to 4 minutes.
6. Add the apple, coconut milk, and remaining salt and simmer on low heat for 15 - 20 minutes until chicken is cooked through.
7. Add peas and simmer 2 to 3 more minutes. Garnish with cilantro and serve.