Toss diced chicken with 1/2 tsp. garlic, 1/2 tsp. ginger paste, 1/4 tsp. salt, crushed red pepper, and black pepper. Let sit 10 minutes.
In a heavy bottom pan, heat 1 Tbsp. of oil over medium high heat. In batches, brown chicken on all sides. Remove from pan and set aside.
Reduce heat to medium. Add remaining oil, saute peppers and onions until soft, about 4-6 minutes. Add remaining garlic, ginger, and salt. Add curry powder, thyme, cinnamon, chili paste, and tomato paste. Fry mixture for 3-4 minutes until fragrant.
Add browned chicken, stock, puree, rice, and bay leaf. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Add frozen carrots and peas, cover and simmer for an additional 15 minutes.
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