One pot chicken curry and rice

Prepare all ingredients and wash the vegetables.
Cut chicken thighs and bell peppers into bite-sized pieces. Finely slice the onion and garlic.
Heat oil in a skillet and sauté onions and garlic until soft and golden.
Add chicken and bell peppers. Season generously with curry powder, salt, and pepper.
Saute the chicken and peppers on high heat for a few minutes until the chicken is mostly cooked. If needed, add a splash of water, cooking until it evaporates.
Transfer the chicken and vegetables to a bowl and cover to keep it warm.
In the same pan, add oil and toast the rice until translucent. Add a cup of water, spices, and remaining curry powder. Cook on low-medium heat, stirring regularly.
After 10 minutes, add the chicken and vegetables to the rice. Cook for another 10 minutes.
Stir in the coconut milk until fully combined.
Garnish with fresh parsley and basil. Serve and enjoy!