2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp ground ginger
1 tsp grated lemon rind
1/3 tsp (or to taste) cayenne powder
Marinate chicken in lemon juice 30 min, drain and season with salt
and pepper to taste Saute over medium heat until cooked on outside but
slightly pink inside. Drain oil and place chicken in a container and set
aside Saute onions, stirring constantly, until slightly browned. Add bell
peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat
to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add
chicken back to stew.
Cover and simmer 30 min or until in thick stew consistency. If mixture
is too thin simmer with lid removed until desired consistency is reached.
Serve over a bed of steamed white rice.
NOTE: One pound shelled and deveined shrimp can be added to or
substituted for the chicken.