2lbsboneless skinless chicken breastcut into large chunks (abt 1 ½ inch cubes)
1large onionchopped
4clovesgarlicchopped
2tablespoonscurry powder
¼teaspoonturmeric powderoptional
½teaspoongrated ginger
1 400mlcoconut milkI used Aroy-D brand
½cupwater
2large yellow potatoescut in large chunks
1large carrotcut in chunks
1cupcooked chickpeasoptional
1large red or green bell peppercut in chunks
2tablespoonscooking oil
2tablespoonsfish sauceI used Three Crabs brand
Salt
Ground black pepper
Instructions
Heat 2 tablespoons oil in a large pot. Put the onions and saute until translucent then add the garlic. Push the onion-garlic mix to one side of the pan then add the chicken. Season with ½ teaspoon each of salt and ground black pepper. Sear the meat for 3 minutes on each side or just until it’s no longer pink and starting to brown.
Sprinkle the curry powder and turmeric (if using) followed by the chunks of potatoes and carrots. Stir, then pour in the coconut milk and water. Add grated ginger and the fish sauce then bring to a boil on medium-high heat. Cover, then lower the heat and simmer until the meat is cooked and the vegetables are tender (about 10-15 minutes).
Add the chickpeas (if using) then taste to adjust the seasoning. Add the bell pepper and continue cooking for a minute. Turn the heat off and serve with hot steamed rice.
Notes
*Cut the vegetables into relatively the same size as the chicken pieces. **If you want a thicker sauce, cook it down a little longer (increase the heat) after the potatoes are tender. ***If you prefer to use bone-in chicken pieces, increase the amount of water to 1 cup and cook the chicken for 20 minutes FIRST before adding in the potatoes and carrots. Cook for an additional 5-8 minutes or until the potatoes are tender then follow the rest of the recipe.