Prep (20 minutes):

1. Cut the chicken:  Cut the chicken breasts or thighs into bite-sized pieces.

2. Prepare the vegetables: Peel and slice the onion, bell peppers, and dice the tomatoes.

Cooking (40 minutes):

1. Heat the oil:  Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Brown the chicken:  Add the chicken pieces to the hot oil and cook for 5-7 minutes, or until golden brown on all sides.

3. Sauté the vegetables:  Add the sliced onion and bell peppers to the pot with the browned chicken and cook for an additional 5-7 minutes, or until the vegetables are softened and slightly browned at the edges.

4. Add the spices and tomatoes:  Stir in the curry powder, dried Greek oregano, granulated onion powder, smoked sweet paprika, whole rosemary leaves, whole thyme leaves, and Vadouvan curry powder. Cook for an additional minute, allowing the spices to release their aroma.

5. Add the tomatoes:  Stir in the diced tomatoes and cook for 2-3 minutes, allowing the flavors to meld.

6. Pour in the coconut milk:  Pour in the entire can of coconut milk and stir to combine. Bring the mixture to a simmer.

7. Simmer and cook the chicken: Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.Tip: Check for doneness by inserting an internal thermometer into the thickest part of the chicken and ensuring it reaches an internal temperature of 165°F (74°C).
   

8. Adjust seasonings:  After 20-25 minutes, taste the curry and adjust the seasonings with salt and freshly ground black pepper to your preference.

Serving (10 minutes):

1. Serve and garnish (optional): Serve the hot chicken and vegetable curry over cooked rice. Garnish with chopped fresh cilantro (optional) for a touch of color and freshness.

Tips:

• You can add other vegetables to this curry, such as chopped broccoli, carrots, or green beans. Simply add them to the pot with the bell peppers in step 5.

• For a thicker curry, you can mash a portion of the cooked vegetables (about ½ cup) with a fork or potato masher and stir it back into the curry before serving.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a pot on the stovetop until warmed through. The flavors tend to develop further overnight, so reheated curry can be even more delicious the next day.

• If you don't have Vadouvan curry powder, you can substitute with a Madras curry powder, but be aware that the flavor profile might be slightly different.

Enjoy this fragrant and flavorful chicken and vegetable curry!