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 tablespoon ginger, chopped
-
2 cups coconut milk (I used light and added a little extra)
-
2 -3 tablespoons curry powder
-
1 teaspoon chili powder or 1 teaspoon minced chili
-
4 tablespoons cooking oil
-
salt and pepper
-
2 medium onions, chopped
-
1 garlic clove, minced
-
1 big green bell pepper, cut into 1x1 cubes
Instructions
- In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
- In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
- Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
- Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
- Add salt and pepper to taste.
- Serve hot with steamed rice.