Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
2. Step
In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
3. Step
Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
4. Step
Add in remaining oil, and fry sauce for 8-10 minutes.
5. Step
Stir in chicken, along with rice, stock and thyme leaves.
6. Step
Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
