Coconut Chicken Curry

Ingredients

• 3 tablespoons oil
• 1 large onion ((chopped))
• 2 tablespoons minced garlic ((about 6 cloves))
• 3 tablespoons curry powder
• 1/3 cup tomato paste
• 1 (14-ounce) can coconut milk
• 2 cups chicken stock
• 2 teaspoons sugar
• 1 1/2 pounds boneless skinless chicken thighs ((cut into chunks))
• 2 medium bell peppers ((any color; sliced))
• 1-1 1/2 teaspoons salt ((to taste))

Instructions

1. 1

   Heat the oil in a large pot over medium heat. Add the onions and garlic, and saute for 4-5 minutes until softened.

2. 2

   Add the curry powder and cook for 30 seconds. Add the tomato paste and cook for another 30 seconds.

3. 3

   Stir in the coconut milk, chicken stock, sugar, and chicken thighs. Bring to a boil, then reduce the heat so it's bubbling gently but consistently. Let it bubble for 10-12 minutes until the chicken is cooked through and the sauce has reduced slightly.

4. 4

   Add the bell peppers and cook for another 2 minutes until softened. Season with salt. Serve with rice. Enjoy!