2 lbs chicken thighs or breasts (cut into chunks)

1 tbsp olive oil

1 small onion (diced)

3 cloves garlic (minced)

1 red bell pepper (sliced)

1 tsp paprika

1 tsp ground cumin

½ tsp chili flakes (adjust to spice preference)

1 can (14 oz) diced tomatoes

1 can (14 oz) coconut milk

½ cup chicken broth

Salt & black pepper (to taste)

Juice of 1 lime

¼ cup fresh cilantro (chopped)

Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the diced onion, minced garlic, and sliced red bell pepper. Cook for 3-4 minutes until soft and fragrant.
Brown the Chicken: Add chicken pieces to the pan. Season with paprika, cumin, chili flakes, salt, and pepper. Sear chicken for 3-4 minutes per side until golden brown.
Simmer: Pour in diced tomatoes, coconut milk, and chicken broth. Stir to combine and bring to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens and chicken is fully cooked.
Finish & Serve: Stir in lime juice and chopped cilantro. Serve over steamed rice or with crusty bread for dipping.

Vegetarian Version: Replace chicken with tofu or tempeh. Pan-fry tofu until crispy before adding to the sauce.

Spice Level: Adjust chili flakes for more or less heat. Add jalapeños or cayenne pepper for extra spice.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.

Freezing: You can freeze the dish for up to 3 months. Cool completely before freezing in a safe container.