MEXICAN CURRY CHICKEN

MEXICAN CURRY CHICKEN

Ingredients:

-1.5 lbs. chicken

-1.5 lbs. turkey

-1/2-1 bunch cilantro

-1 bell pepper of each color (green, yellow, orange and red)

-3 jalapeno peppers (depending how spicy you like)

-1 medium red onion

-1 medium yellow onion

-freshly ground black pepper

- 3T curry powder (or to taste)

-unrefined coconut oil (replace with olive oil, but coconut oil gives it that extra flavor)

-1 tsp. cinnamon

-Sea salt (optional)

1. Dice chicken and turkey breast in small pieces. 
2. Season with freshly ground pepper.
3. Add about 2-3T of Curry powder or to your taste.  I usually cover all chicken well.
4. Add 1tsp cinnamon and mix well.
5. I don’t consume sodium, but you may season with sea salt.

1. Cut 1 medium red onion and 1 medium yellow onion.
2. Cut 1 of each color bell peppers (green, red, yellow & orange).
3. 3 jalapeno peppers in rounds or however you like.
4. Cilantro, I cut it in 1” pieces.

1. In a large sauce pan, place 2T of coconut oil (unrefined).
2. Place the chicken and let cook until slightly brown on bottom. 
3. Flip the chicken to cook the other side.

1. Add 3 jalapeno peppers (cut in rounds or however you like).
2. Add the onions and half a bunch cilantro.
3. Cover to allow veggies to cook.

1. Add the bell peppers.  You might want to add little by little or however many fit in the skillet once is covered.
2. Cover and let cook.  Mix once in a while to allow the veggies to cook better.

1. Finished product!
2. I make it extra spicy, but is delish!