Coconut Chicken Curry

1In a large pot, heat oil (2 tbsp) over medium heat.

2Add the chopped onion (1), garlic (3 cloves), and ginger. Cook until fragrant, about 2-3 minutes.

3Add the sliced red bell pepper (1) and chicken cubes. Cook until the chicken is no longer pink, about 5-7 minutes.

4Stir in the curry powder (2 tbsp), turmeric (1 tsp), cumin (1 tsp), coriander (1 tsp), and chili flakes (½ tsp). Cook for another 2 minutes.

5Pour in the coconut milk, chicken broth (1 cup), soy sauce (1 tbsp), and brown sugar (1 tbsp). Stir well to combine all the ingredients.

6Simmer the curry for 15-20 minutes, stirring occasionally.

7Taste and adjust the seasoning if needed.

8Serve the coconut chicken curry over cooked rice.

9Garnish with fresh cilantro before serving.