Coconut Curry Chicken

Coconut Curry Chicken

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
7 ounces canned coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

*Note: we added 6 redskin potatoes (cut into 1/8ths), about a Tbsp of curry, used 13.5 oz of coconut milk, substituted minced garlic for roasted, and upped our crushed red pepper flakes to two dashes.

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.

*Note: we put our potatoes into the oven early with about 6 oz of the coconut milk, a healthy dose of olive oil, and some salt & pepper to get them started.

Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes (and 1 Tbsp of curry). Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
I thought this went really well. We served it over Saffron Rice (a store-bought package we got from Meijer). I think in the future I'd add more curry, and maybe some spices that compliment curry (I was thinking cumin, but sasha suggested tumeric). We didn't have it in the oven for 45 minutes either, it was closer to 30.