Creamy Chicken Curry and Coconut Milk A Taste of Paradise

Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp (15ml) vegetable oil
• 1 large onion, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 1 inch (2.5 cm) ginger, grated
• 1 red bell pepper, chopped (approx. 1 cup)
• 1-2 green chilies, finely chopped (optional, for heat)
• 2 tbsp (30ml) curry powder
• 1 tsp (5ml) ground turmeric
• 1/2 tsp (2.5ml) ground cumin
• 1/4 tsp (1.25ml) ground coriander
• 1 can (14 oz/400ml) full-fat coconut milk
• 1 can (14.5 oz/411g) diced tomatoes, undrained
• 1 tbsp (15ml) tomato paste
• 1 tbsp (15ml) lime juice
• 1/4 cup (60ml) chopped fresh cilantro, for garnish
• Salt and pepper to taste
• Cooked rice, for serving