In a food processor or blender, combine the bell pepper, chilies, onion, garlic, ginger, tomatoes, curry powder, salt, and pepper to form a paste. Add a few tablespoons of water or stock if needed to loosen it up.

Heat the vegetable oil in a large pan or pot over medium heat.

Add the curry paste and cook for about 10 minutes, stirring occasionally to prevent sticking.

Add the chicken pieces and cook for 2-3 minutes, stirring constantly until they are lightly browned on all sides.

Pour in the chicken stock (1 cup for thicker gravy, 2 cups for a thinner sauce). Reduce the heat, cover, and simmer for 10 minutes, or until the chicken is fully cooked and tender.

Garnish the curry with fresh chopped parsley and serve it over cooked rice. Accompany with naan, red chili flakes, or other garnishes you prefer.