1. Peel the onion, cut in half, and slice thinly. Peel the garlic and chop finely. Peel the ginger and chop finely as well. Wash and dry the bell peppers, clean out the inside and cut into thin strips. Wash and dry the chicken breast and cut into 1 inch (2,5cm) pieces. Wash and chop the cilantro. Set everything aside.

2. When ready to start cooking prepare the rice by adding water with some salt to a pot and cook the rice according to the instructions on the package. While the rice is cooking start with the curry. Keep the rice warm in case it is ready before the curry is done.

3. For the curry add the sesame oil to a large pot and heat up. Add the sliced onions, chopped garlic, and ginger and sauté until soft and fragrant. Add the chicken pieces and cook until nicely browned. Add some more oil if needed and then add the drained chickpeas and cook with the rest for a minute or so. Add the curry powder and curry paste and mix everything until well combined – let cook for 2-3 minutes and keep stirring so nothing burns. Add the coconut milk and chopped cilantro and mix to combine. Reduce the heat to medium-low and let the curry cook for about 8-10 minutes, then add the bell pepper strips and let cook 3-5 minutes more – you want the bell peppers to be cooked but not super soft. The curry should have thickened up by now – in case it is still too thin, take out 2-3 tablespoons of the liquid and mix with some cornstarch, then add that back to the pot to thicken the curry. Serve the curry with the rice and sprinkle with some chopped cilantro and chopped peanuts or cashews (optional).