1.Heat olive oil in a large (2" deep) skillet with lid. Add chicken, onion, bell peppers, and sauté for a couple minutes.
2.Add 1 tablespoon curry powder and 1/2 teaspoon salt. Sauté for another minute or two, until the chicken is golden on the outside. (Chicken will not be fully cooked yet.)
3.Transfer to a plate and tent it with tin foil to keep warm.
4.In the same pan, combine rice, chicken broth, water, 1/2 teaspoon salt, and remaining 2 teaspoons curry powder. Stir well.
5.Bring to boil, then reduce to a medium/high simmer. Cover and cook for 15 minutes.
6.Return chicken mixture to skillet. Do not stir, simply arrange in a single layer on the rice. Cover and cook for 10 more minutes.
7.Uncover, stir in coconut milk. Add salt, to taste.
8.Garnish with fresh herbs, if desired. Serve!
1-1/2 pounds boneless chicken breasts or thighs, cut into 1-1/2" pieces
3/4 bell pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon curry powder, and 2 teaspoons
1 teaspoon salt, divided
3/4 cup basmati rice
1-1/2 cups chicken broth, gluten-free
3/4 cup water
1/2 teaspoon sugar
3/4 cup coconut milk
fresh cilantro or parsley for garnish