1 large onion, cut into 10 wedges

1 red bell pepper, cored and cut into squares

2 tablespoons (30 ml) olive oil

1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes

2 cloves garlic, finely chopped

2 teaspoons (10 ml) chili powder

2 teaspoons (10 ml) curry powder

1/2 teaspoon (2.5 ml) ground turmeric

1 can (398 ml/14 oz) coconut milk

1 tablespoon (15 ml) honey

Salt and pepper

In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.

Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.

Serve with basmati rice.

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