Coconut Curry Chicken and Vegetables

Ingredients

• 2 tbsp sesame oil
• 1 tbsp mustard seeds
• 1 cup onion chopped
• 1 tbsp garlic chopped
• 1 tbsp curry powder
• 1 pinch cayenne pepper
• 2 large chicken breasts bone-in
• 1/2 tsp salt
• 1 small carrot diced
• 2 cups cauliflower
• 1/2 green bell pepper diced
• 1 apple chopped
• 13 oz coconut milk canned
• 1 1/2 cups peas frozen
• cilantro fresh, chopped, for garnish

Instructions

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.