1 1/2poundsof boneless chicken cut into bite size pieces
3tablespoonsof curry powder divided
1/2tablespoonof cracked black pepper
1/2tablespoonof sea salt
2tablespoonsof olive oil
2clovesof garlic minced
1tablespoonof fresh ginger minced
1medium onion diced
1large bell pepper cut to around one inch pieces
1cupof chicken broth
1-13ouncecan of coconut milk
1tablespoonof corn starch
2tablespoonsof cold water
Instructions
Place chicken in a large bowl with 2 tablespoons of curry powder, cracked black pepper, and sea salt. Mix well and set aside.
Heat olive oil over a medium heat in a large pot or dutch oven. When oil is shimmering (it won't take long) place the remaining tablespoon of curry powder in oil and mix. Once the curry powder becomes aromatic, place chicken in and mix together. Place a lid on top and cook for 15 minutes stirring occasionally.
After 15 minutes, pour in the chicken broth, garlic, ginger, onion, and bell pepper and cook for another 15 minutes with the lid on.