Ingredients:

1 ½ lbs boneless skinless chicken thighs, cut into chunks

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground coriander

½ teaspoon cayenne pepper (adjust to spice preference)

1 teaspoon salt

½ teaspoon black pepper

1 (14 oz) can full-fat coconut milk

1 (14 oz) can diced tomatoes, drained

¼ cup fresh cilantro, chopped

Juice of 1 lime

Cooked white rice, for serving

Instructions:

Heat olive oil in a large pot over medium heat.

Add diced onions and sauté until softened, about 3 minutes.

Add garlic and cook for another minute until fragrant.

Stir in bell peppers and cook for 5 minutes until slightly tender.

Add chicken, cumin, paprika, coriander, cayenne, salt, and pepper. Stir well to coat chicken with the spices.

Cook chicken for 5–7 minutes until lightly browned on all sides.

Pour in the coconut milk and diced tomatoes. Stir and bring to a gentle simmer.

Cover and cook on low for 20–25 minutes, until chicken is fully cooked and the sauce thickens.

Stir in lime juice and chopped cilantro. Adjust seasoning to taste.

Serve hot over fluffy white rice with additional cilantro and lime wedges if desired.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 385 kcal | Servings: 4 servings