Ingredients

• 1 lb of chicken, boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons of Vegetable oil
• 1 onion, finely chopped
• 1 bell pepper, sliced or chopped
• 2 cloves of garlic, minced
• 1 tablespoon of curry powder
• 1 teaspoon of Chinese five-spice powder
• 1 teaspoon of turmeric
• 1 cup of broth, chicken
• 1 cup of coconut, milk
• 2 tablespoons of soy sauce
• 1 tablespoon of honey, or brown sugar
• salt and pepper, to taste
• green onions (salad onions), chopped for garnish
• coriander (cilantro), chopped for garnish
• rice, cooked for serving

Instructions

1. Sauté In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, cook until softened.

2. Add the minced garlic and cook for an additional minute until fragrant.

3. Add chicken Add the chicken pieces to the skillet and cook until they are browned on all sides.

4. Add spices Sprinkle the curry powder, Chinese five-spice powder, and ground turmeric over the chicken. Stir to coat the chicken evenly with the spices.

5. Add liquids Pour in the chicken broth, coconut milk, soy sauce, and honey (or brown sugar). Stir well to combine.

6. Simmer Bring the mixture to a simmer and let it cook for about 15-20 minutes or until the chicken is cooked through and the sauce has thickened.

7. Season Season with salt and pepper to taste.

8. Serve Serve the Chinese Chicken Curry over cooked rice and garnish with chopped green onions or cilantro.