Madras Curry

Heat a large skillet to medium heat with the butter. When the butter foams and melts, add the chicken with a sprinkle of salt. Cook the chicken until browned and almost cooked through, about 5 minutes.

Add the bell pepper, stir, and cook for 2 minutes.

Add the bean sprouts and garlic and stir for one minute, then add the spices. Let the spices cook into the mixture for 2 minutes.

Add the coconut milk and 1/4 cup of the stock. Stir to form a loose gravy. Bring the curry to a bubble then reduce the heat and simmer uncovered for 10-20 minutes, adding more stock as needed to achieve the consistency that you’d like.

Taste the curry and add more salt if you’d like. Serve over rice or any way you want!