Madagascar Chicken Curry

Ingredients

• 2 boneless chicken breast halves, cut in bite size chunks
• 1/2 cup lemon juice
• 2 tablespoons oil
• 2/3 cup coconut milk (canned is fine)
• 1 yellow onion, chopped
• 1 red bell pepper, sliced and chopped
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 1 teaspoon grated lemon rind
• 1/4 teaspoon cayenne powder
• salt, to taste
• white pepper, to taste

Directions

1. 1

   Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.

2. 2

   Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.

3. 3

   Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.