📖 Instructions

1. Prep the Chicken: Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes. Marinate with 1 teaspoon of ginger-garlic paste and a pinch of salt and pepper for at least 15 minutes. This step is crucial to getting that great taste
2. Prepare the Vegetables: Chop 1 onion, 1 bell pepper (any color, I like red for the sweetness), 2 carrots, and 1 cup of green beans. Get everything chopped into bite-sized pieces. Trust me, its way easier to cook.
3. Make the Curry Paste: In a small bowl, mix 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/4 teaspoon of chili powder (adjust to your spice preference). Add a splash of water to make a paste. Feel free to experimnent and add whatever you think would go well with the chicken
4. Stir-Fry the Chicken: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it's browned and cooked through, about 5-7 minutes. Take it out, put it somewhere, and ensure it's cooked
5. Sauté the Vegetables: In the same wok, add another tablespoon of oil. Add the chopped onions and sauté until they're translucent, about 3 minutes. Then, add the bell pepper, carrots, and green beans. Stir-fry for another 5 minutes, until the vegetables are tender-crisp.
6. Add the Curry Paste: Push the vegetables to the side of the wok and add the curry paste. Sauté the paste for about 1 minute, until it's fragrant. This step helps to bloom the spices and enhance the flavor. It's gonna start smelling good now
7. Combine Everything: Add the cooked chicken back to the wok. Pour in 1 can (14 oz) of diced tomatoes and 1/2 cup of coconut milk. Stir well to combine all the ingredients. Bring to a simmer.
8. Simmer the Curry: Reduce the heat to low, cover the wok, and let the curry simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally and add salt and pepper to taste. The sauce should thicken up nicely. This is when you get your bread going
9. Prepare the Bread Loaf: While the curry is simmering, cut a large loaf of bread (like a sourdough or a country loaf) in half horizontally. Hollow out the inside, leaving about a 1-inch border. Reserve the bread that you scoop out for dipping later.
10. Fill the Bread: Once the curry is ready, spoon the chicken stir-fry into the hollowed-out bread loaf. Pack it in nicely!
11. Serve: Garnish with fresh cilantro or chopped green onions. Serve immediately while the bread is warm and the curry is hot. Don't forget that extra bread to mop up any of the delicious sauce. This is the best way to eat this dish!