Chicken Chickpea Coconut Curry

1. Mix the cornstarch the first salt and first curry powder together and lightly coat the diced chicken. Shake off the excess coating.

2. In a large skillet over medium heat, add 3 tablespoon oil. Add the diced chicken thighs cook until lightly browned about 3 minutes per side, then remove chicken from pan and set aside.

3. In the same pan Add remaining tablespoon oil, onion, red bell peppers, green bell peppers,tomato, jalapeno and garlic. Cook until they are soft, about 4 minutes

4. Stir in Garam masala, the second salt, the second curry powder, and chili powder, then add coconut milk, tomato paste,chickpeas and chicken stock. Add the chicken back in and stir until combined and bring to a simmer for about 8-10 minutes.

6. Sprinkle in the lightly chopped cilantro just before service with rice.

Note this did not come out spicy hot so if you like fire then feel free to bump it up. This tastes really good!