Portuguese Chicken Curry and Chips

Preheat oven according to package directions for the fries.

Pat chicken dry with paper towel and season generously on both sides with salt and pepper.

Preheat vegetable oil in a large deep saute pan. Add chicken to pan and brown on one side.

Meanwhile remove stem, seeds, and ribs from red peppers. Slice into quarter, slice the quarters in two crosswise, and then slice those into 1/4 inch wide strips. Prep garlic by peeling and lightly smashing. Remove stem from jalapeno and mince finely (remove seeds first for a less spicy dish).

Once brown, turn chicken to brown the other side. Add peppers, garlic and chili to the pan to brown and soften along with the chicken.

Slice tomatoes in half and squeeze out the seeds. Chop roughly. Set aside.

In a medium bowl, whisk together can of coconut milk, turmeric, and tomato paste.

Once chicken has browned on the second side, add tomatoes and coconut milk mixture. Bring chicken in sauce up to a boil, reduce heat and simmer uncovered for about 15 minutes.

Meanwhile, spread steak fries in a single layer on a cookie sheet and cook according to package directions.

Stir chicken occasionally allowing coconut curry sauce to thicken. After 15 minutes taste for seasoning and adjust accordingly. Raise heat to speed evaporation of sauce needs to reduce further.

Remove fries from oven and salt immediately. Serve chicken and curry sauce over and beside a serving of steak fries.