Curry Chicken with Coconut Milk & Devil's Envy Spice
1.5 pounds of organic chicken tenders
7 oz organic coconut milk
2 tablespoons curry
1 tablespoon turmeric
1 organic lemon juice
salt and pepper
Cut the chicken tenders in cubes. Start cooking them on a hot pan (with no oil or butter). Add the curry and turmeric, then the coconut milk.
Start cooking in low temperature. Add the lemon juice, salt, pepper and Devil's Envy Spice
I recommend that you try the Devil's Spice before adding blindly as this Mexican spice is very hot.
When the chicken is cooked taste and if needed add any of the condiments. If the chicken absorbed all the coconut milk, you can add water or coconut milk.
If you don't have coconut milk, you can use regular milk, but add 1 sugar to balance the taste.
You can also change the protein in the recipe.