Directions:

• 1.

  Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.

• 2.

  In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.

• 3.

  Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.

• 4.

  Add in remaining oil, and fry sauce for 8-10 minutes.

• 5.

  Stir in chicken, along with rice, stock and thyme leaves.

• 6.

  Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.

• 7.

  Once rice is cooked, fluff up before serving.

• 8.

  Enjoy!