Coconut Chicken

Ingredients

• 1 kg chicken thighs or breast, cut into pieces
• 1 can (400 ml) coconut milk
• 1 medium onion, chopped
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon vegetable oil
• 1 teaspoon curry powder
• 1/2 teaspoon thyme
• 1 teaspoon seasoning powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken stock

How to make it

1. Season the chicken with curry, thyme, salt and black pepper.
2. Prepare the vegetables and aromatics.
3. Shake the coconut milk well before opening.
4. Heat oil in a pot and brown the chicken pieces lightly.
5. Remove chicken and sauté onion, garlic and ginger.
6. Add sliced bell pepper and cook for 2 minutes.
7. Return chicken and pour in coconut milk and chicken stock.
8. Add seasoning powder and bring to a gentle simmer.
9. Cover and cook for 20 to 25 minutes until the chicken is cooked through.
10. Remove the lid for the final 5 minutes if the sauce needs to thicken.
11. Taste and adjust seasoning.