Hello Coconut Curry Chicken

Place rice water and a pinch of salt in a small pot. Bring to boil, then cover and reduce to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve. Fluff and season with salt and pepper if desired. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and seasoned with soft and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil over medium-high heat. Add chicken; cook, stirring occasionally, until brown and cooked through, 4 to 6 minutes. Reduce heat to medium. Add tomato paste, curry pepper, and paprika to pan with chicken. Add a pinch of chili flakes if you like more spice. Cook, stirring, until chicken is fully coated and spices are fragrant. 1 minute. Stir in coconut milk, 1/3 cup water, sugar, and butter. Bring to simmer, then reduce heat to low. Cook until thickened, 2 to 3 minutes more. Add more sugar if you like a sweeter curry. Add bell pepper and sour cream and stir to combine. Taste and season with soft and pepper. Serve over basmati rice and sprinkle with a pinch of chili flakes if desired.