Ingredients:

  • 500g chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated or minced
  • 2 tablespoons curry powder (or to taste)
  • 400ml coconut milk (one can)
  • 200ml chicken stock or water
  • Salt and pepper to taste
  • ,1 red bell pepper, sliced into strips
  • ,1 cup green beans, trimmed and cut in half
  • ,Optional: Fresh coriander for garnish

Instructions:

  1. Start by prepping all ingredients. Cut the chicken into bite-sized pieces and chop your vegetables. Gather all spices.
  2. Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent (about 5 minutes). Stir in minced garlic and ginger; cook for an additional minute until fragrant.
  3. Increase heat to medium-high; add chicken pieces to the pot. Season with salt and pepper. Cook until browned on all sides (about another five minutes).
  4. Sprinkle in curry powder while stirring continuously for about one minute to toast the spices.
  5. Pour in coconut milk followed by chicken stock or water. Stir well to combine everything.
  6. Add sliced bell peppers and green beans into the mixture.
  7. Bring everything to a gentle simmer. Once it starts bubbling slightly