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Estimated cooking time: 40 minutes

• 1 Kilo chicken cut to pieces

• 2 to 3 pieces of potatoes, quartered

• 2 to 3 pieces of carrots, cut to pieces

• 1 big red bell pepper cut into 1"x1" squares

• 1 big green bell pepper cut into 1"x1" squares

• 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

• In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.

• In a sauce pan, sauté 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 and continue to simmer for another 5 minutes or until tender.

• Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.

• Serve hot with steamed rice.

• Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.

• Use fish sauce (patis) instead salt when available.