Chicken Curry from the Philippines

Saut Aromatics and Chicken

Start by heating some olive oil in a pan over medium-high heat. Toss in the chopped onion, garlic, ginger, and a pinch of garlic salt, letting everything cook together until fragrant. Add the chicken breasts to the pan, sprinkle in the curry powder, and cook the chicken until it turns white on the outside, which should take about 5 minutes. Once the chicken is lightly browned, crumble in the chicken bouillon and add a few sprigs of thyme. Pour in enough water to cover the chicken, then throw in the potatoes. Let everything simmer gently until the potatoes are tender, around 10 minutes. Finally, stir in the green bell pepper and cook for another 5 minutes or so, until the pepper softens but still has a bit of crunch.