Chicken Curry with Rice

Combine the coriander, ground pepper, and curry powder, and toss with the diced chicken. Add salt and two tablespoons of vegetable oil, mix well, and let marinate for about five to seven minutes, or up to an hour if you have time.

Sauté the finely chopped onion until golden, then add the garlic and chicken. Cook over high heat until the meat is halfway done.

Add the chili and bell peppers, cover and simmer until the bell pepper softens, then pour in the heavy cream and let it gently simmer over low heat until fully cooked. You can add more salt at this stage if needed.