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Curried Coconut Chicken with Cilantro and Cashews

SOOO, how many words beginning with the letter C do you think I can cram in to one sentence?

 There is just something about hot weather that has me craving really spicy foods. Well, I guess it makes sense - spicy foods raise your body temperature which makes you sweat, and that actually cools your body down. Spicy foods can also rev up your metabolism which could help you lose weight. And here's something I found really interesting - eating spicy foods can also release endorphins in your body. When you eat something really spicy, your body thinks it is in pain and endorphins are your own all- natural, built- in painkillers. The expression " hurts so good " kind of makes sense to me now.

Curried Coconut Chicken with Cashews and Cilantro
serves: 4

1 lb. boneless chicken, sliced thinly or cut into chunks
canola oil for cooking
1 small onion, diced
1 red bell pepper, diced
1 -2 Thai chili peppers (or to taste), minced
3 cloves garlic, minced
1 14 oz can coconut milk
1 Tbsp. curry powder
2 Tbsp. lemon or lime juice
1 Tbsp. brown sugar
2 Tbsp. tomato paste
Sriracha or other hot sauce, to taste
small handful of fresh cilantro, chopped
small handful of roasted cashews, lightly chopped
Salt and Pepper

Heat oil in a large saucepan over medium heat. Pat chicken slices dry with a paper towel and season well with salt and pepper. Saute until golden brown. Remove. Saute onions, then peppers and garlic until tender. Add remaining ingredients except for cilantro and cashews. Add reserved chicken back to pan. Bring to a boil, then reduce heat and cook for 15 minutes. Just before serving, stir in half of the cilantro.  Garnish with remaining cilantro and cashews. Serve over hot, cooked rice or pasta.

Tags: Curry, Chicken, Main, Gluten-Free

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