Ingredients

• 1 lb chicken, cut to pieces (I used boneless, skinless chicken thighs)
• 2 -3 potatoes, quartered
• 2 -3 carrots, cut into small pieces
• 1 big red bell pepper, cut into 1x1 cubes
• 1 big green bell pepper, cut into 1x1 cubes
• 2 medium onions, chopped
• 1 garlic clove, minced
• 1 tablespoon ginger, chopped
• 2 cups coconut milk (I used light and added a little extra)
• 2 -3 tablespoons curry powder
• 1 teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
• 4 tablespoons cooking oil
• salt and pepper

Instructions

1. In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.

2. In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.

3. Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.

4. Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.

5. Add salt and pepper to taste.

6. Serve hot with steamed rice.