1 pound boneless skinless chicken thighs, cut into bite-size pieces
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp ground turmeric
1 green bell pepper, small chopped
1 serrano pepper, thinly sliced
1 TBSP soy sauce
1 TBSP rice vinegar
DIRECTIONS
THE RICE:
Add the rice and water to a medium-size saucepan and bring to a boil over medium-high heat.
When the water just begins to boil reduce heat to low then place a lid on the pan.
Simmer over low heat for 10 minutes. Do not remove the lid, keep the lid on the pan the entire time.
After 10 minutes turn off the heat and let rest 15 minutes, once again do not remove the lid.
After rice has rested 15 minutes you can remove the lid and fluff with a fork.
THE CURRY:
Heat a wok or large pan over medium-high heat.
When the pan is hot drizzle in the oil then add the chopped tomatoes, onion, garlic, and ginger and stir-fry until onions are softened and tomatoes begin to break down, about 5 minutes.
Add the chicken pieces to the pan and continue to stir-fry until chicken is cooked through, about 10 minutes.
Stir in the salt, coriander, cumin, cayenne, turmeric, bell pepper, serrano, soy sauce, and vinegar then continue to stir-fry for about 2 more minutes.
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