Chicken Curry with Red Bell Pepper

If you don't already have rice, start by preparing it. For this, add a tablespoon of olive oil in a pot, and once it is hot, add the sliced clove of garlic. When it begins to lightly brown, add the rice. Stir it for a couple of minutes before adding the hot water with a pinch of salt. Cook over high heat for 7 minutes and then turn down the heat to low and cook for 8 more minutes. If in this time, it absorbed all of the water and is still hard, add more water. Let it sit for a little bit.

Dice the chicken breast and add some salt. Drizzle some olive oil into a pan and cook the chicken once the oil is hot. When they are golden brown, turn off the heat and set aside (you will use the chicken later).

Slice the onion and red bell pepper into strips.

Using the same pan from before, add some more oil and lightly fry the onion and bell pepper over medium heat. Cook for about 4-5 minutes.

Add the cumin and curry to the vegetables. Cook for a minute more and then add the coconut milk, the chicken, and some salt. Stir and cook over medium heat for 5 minutes. When it begins to boil lower the heat and cook over low heat for 15 minutes.

After the 15 minutes, serve on a plate and serve alongside the rice.