Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear
about 30 minutes. Remove chicken from the pot
cut off meat from bones
and dice. Strain cooking broth through a sieve and set aside.
Heat coconut oil in a separate pot over medium heat. Add carrots
onion
and bell pepper; cook until softened
5 to 7 minutes. Stir in cooked rice
brown sugar
curry paste
and diced chicken. Cook and stir until curry paste is completely incorporated
about 3 minutes.
Pour in reserved chicken broth
coconut milk
and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined
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