Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat a nonstick skillet over medium-high heat. sprinkle 1 tsp curry powder, 1/2 tsp salt, and 1/2 tsp black pepper over chicken. coat pan with cooking spray and add chicken. cook 5 minutes on each side or until done. remove chicken from pan, keep warm. ad bell peppers and remaining 1/2 tsp curry powder to pan, saute 1 minute. add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. cut lime in half, squeeze 1 tbsp juice from 1 lime half; slice other half into 4 wedges. stir juice and 1/4 tsp salt into bell pepper mixture. cut chicken across grain into thin slices. serve chicken with bell pepper mixture and lime wedges.

Target recipe: in a well greased/buttered baking dish, arrange the chicken skin side down. in a bowl combine all other ingredients and stir until smooth. pour over chicken and refrigerate 1 hour (more if desired). drain and reserve excess sauce. bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce. turn chicken over and baste with remaining sauce. bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically. serve along side your favorite basmati rice recipe and enjoy!