Ingredients

• 1 kilo chicken cut to serving pieces
• 2 to 3 pcs.  medium potatoes, quartered
• 2 to 3 pcs. of carrots, cut to pieces
• 1 big red bell pepper cut into strips
• 1 big green bell pepper cut into strips
• 2 mid-sized onions, chopped
• 1 bulb of garlic, minced
• 1 thumb-sized ginger, pounded then sliced
• 2 cups coconut milk
• 2 to 3 tablespoons of curry powder
• 1 teaspoon chili powder or minced chili (optional)
• 4 tablespoons cooking oil
• Salt and pepper to taste

Instructions

1. In frying pan or wok, fry the chicken until light brown. Next, fry potatoes and carrots, set aside.
2. In a sauce pan, sauté 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 and continue to simmer for another 5 minutes or until tender.
5. Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.
6. Serve hot with rice.