Easy Spicy Curried Coconut Chicken

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 can coconut milk
• 1 large green bell pepper, sliced
• 1 large white onion, sliced
• 1/4 cup cornstarch
• 2 tablespoons hot curry powder + 1 tsp
• 2 tablespoons garlic powder + 1 tsp
• 1 tablespoon tumeric + 1 tsp
• 1 packet chicken bouillon
• 1 tablespoon peanut oil
• salt to taste
• 1/2 cup flaked coconut
• 2 tablespoons red pepper flakes in oil

1. Cut the thigh meat into smaller pieces and heat the oil in a large wok or saucepan. Put the chicken in the pan, sprinkle the spices over the pieces and toss to distribute them over the meat--cook over medium heat until chicken is lightly browned.
2. In a separate bowl, pour the coconut milk, cornstarch, and a teaspoon each of the spices and a little salt. Whisk until well-blended and set aside.
3. When the chicken is almost finished (about 10-15 minutes) toss in the bell pepper, onion, red pepper oil and coconut and stir well, for 5 minutes.
4. Whisk the sauce again, then pour it over the chicken and vegies in the pan, tossing the ingredients together gently to make sure the sauce covers everything. Cover and cook on medium for 10 minutes, checking that it does not stick. The sauce will thicken with cooking, so be careful! Watch that the peppers retain their form and crispness somewhat--you don't want mushy vegies! Serve with steamed rice ( saffron, white or a combo of both), fresh, sliced tomatoes and stir-fried bokchoy. Delicious!

chicken, coconut milk, green bell pepper, white onion, cornstarch, garlic powder , tumeric , chicken bouillon, peanut oil, salt, flaked coconut, red pepper

Taken from food52.com/recipes/23977-easy-spicy-curried-coconut-chicken (may not work)