Chicken Coconut Curry

2 Tbls. olive oil
1 cup onion, chopped
1/2 jalepeno pepper, seeded, minced
1 red bell pepper, chopped
2 Tbls. fresh ginger, peeled and minced fine
1 (15 oz.) can chicken broth
2 (10 oz.) cans diced lime, cilantro tomatoes (undrained)
2 (14 oz.) cans unsweetened coconut milk
4 teaspoon red curry powder
3 cups cooked chicken ( I use rotisserie!)
3 Tbls. fresh lime juice
1/2 tsp. salt
1/4 tsp. black pepper
1 cup chopped fresh cilantro
3 cups cooked sticky rice

1. In large skillet, heat oil on medium heat. Saute onion, jalepeno pepper, and red pepper until tender, about 4 minutes. Add ginger the last minute of cooking.
2. Transfer onion mixture to a large stock pot and add chicken broth, diced tomatoes, coconut milk, curry powder, chicken, lime, salt, pepper, and cilantro.
3. Turn heat to low and simmer for 5 minutes.
4. Serve over a 1/2 cup rice.

Serves 6

I am in love with curry! This is an excellent recipe that I make often. My family loves it and it is not only packed with flavor, it is also healthy, lite, and quick!