• Step 1: Sauté the Aromatics
  Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant—this is where the magic starts. You’ll notice that warm, familiar scent of garlic and onion that promises something delicious ahead.

• Step 2: Add the Peppers
  Toss in your red and yellow bell peppers. Sauté them for about 5 minutes until they soften slightly but still hold their shape. This adds a colorful base and a subtle sweetness that balances the spices beautifully.

• Step 3: Season and Sear the Chicken
  Add the chicken pieces to the pan, along with paprika, cumin, turmeric, chili flakes, salt, and pepper. Stir well so every piece of chicken is nicely coated. Let the chicken sear for 4-5 minutes, until it starts to brown. You’re not cooking it through yet—just getting those delicious caramelized edges.

• Step 4: Make It Creamy
  Stir in the tomato paste and pour in the coconut milk. The color will instantly transform into a rich golden hue that’s just irresistible. Bring everything to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 20-25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.

• Step 5: Add a Bright Finish
  Just before serving, squeeze in fresh lime juice and give it a final stir. That citrusy brightness brings the whole dish to life. Garnish with chopped cilantro for a fresh, herbal touch.

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Step 6: Serve and Enjoy
Spoon the chicken and sauce over fluffy white rice. You can even pair it with farofa or sautéed greens if you want to go the extra mile. Trust me, every bite is packed with flavor and comfort.