Coconut Curry Chicken with Veggie Rice

• 10 chicken thighs, boneless and skinless (4 oz ea.)
• 6 tsp Madras curry powder divided
• 1 tsp salt
• 1 tsp turmeric powder
• ½ oz extra virgin olive oil
• 13 ½ oz canned coconut milk full cream
• 4 oz snow peas sliced in thin strips
• 4 oz red bell peppers sliced in thin strips
• ½ - 1 lime juice only, to taste

Veggie Rice

• 10 oz broccoli florets
• 10 oz cauliflower florets
• 1 oz extra virgin olive oil
• salt to taste
• ground pepper to taste
• ½ - 1 lime juice only, to taste