In a large bowl, combine the chicken pieces with 1 tablespoon of curry powder, salt, and black pepper. Mix well and set aside to marinate for at least 30 minutes.

Cook the Base

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

Add Aromatics

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Incorporate Vegetables

Add the chopped tomatoes and red bell pepper to the pot. Cook for about 10 minutes until the tomatoes break down and form a sauce.

Add Chicken

Add the marinated chicken pieces to the pot and stir well to coat with the sauce. Cook for 5 minutes.

Simmer with Broth

Pour in the chicken broth and the remaining curry powder. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until the chicken is cooked through.

Finish with Coriander

Stir in the chopped fresh coriander just before serving. Adjust seasoning with more salt and pepper if desired.

Rice Directions

Rinse the Rice

In a sieve, rinse the rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat.

Simmer

Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

Fluff and Serve

Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.