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1
Cut up the chicken breasts into 3 inch pieces, or into any size you prefer.
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2
Marinate the chicken breasts in the olive oil, paprika, black pepper and salt.
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3
Give it a good massage, a relaxed chicken is a tasty chicken.
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4
You don't have to marinate this for long, 10 minutes should be enough, but overnight works just as well.
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5
Brown the chicken until cooked through.
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6
I just brown it in the marinade, but you may want to add some more oil to the pan if you think it needs it.
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7
Set aside.
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8
To make the sauce, coarsely chop the onion.
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9
Saute the onions in the vegetable oil until wonderfully caramalized and golden brown.
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10
Add the garlic, ginger, garam masala, brown sugar and black pepper.
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11
Give it all a good stir.
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12
Add the coconut milk.
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13
Keep the sauce on a boil until it has cooked down to the consistency you prefer.
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14
YOU DECIDE this part, you can have it thick and gooey or keep it more liquidy and saucy.
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15
Once it has reached the your preferred consistency, add the salt to taste.
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16
Add the red pepper pieces and cook for another three minutes or so, stirring constantly until slightly softened by the heat of the sauce.
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17
Add the cooked chicken to the sauce, mix to cover and heat through.
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18
Serve over plain rice or couscous.
