Chicken Curry with coconut milk

Ingredients

• 2-3 tablespoons vegetable oil
• 1 medium potato (- cut into wedges)
• 1 medium carrot (- cut into wedges)
• 3 cloves garlic (- minced)
• 1 small onion (- chopped)
• 2 pounds chicken
• 2 tablespoons fish sauce
• 2 tablespoons curry powder
• 1 tablespoon paprika powder ((optional))
• 1/2 teaspoon ground black pepper
• 1 can (400mL) coconut milk ((2 tablespoon powder dissolved in water))
• 1 medium green bell pepper (- cut into squares )
• 1 piece fresh chili pepper (cut into 4-5 pieces (or dried chili flakes) )

Instructions

1. 1

   Fry potato and carrots in oil until cooked and edges are lightly browned. Once done, remove from oil and then set aside.

2. 2

   Saute garlic and onion in the remaining oil over medium heat. Add chicken meat and sear each both sides for a minute.

3. 3

   Add the fish sauce, curry powder, paprika powder, and ground pepper. Cover and simmer for 5 minutes.

4. 4

   Turn heat to low then add coconut milk, and let it simmer until sauce thickens and chicken is fully cooked. I like it really thick so I cook it a little longer.

5. 5

   Add the carrots, potatoes and bell pepper and chili and cook for another minute.

6. 6

   Transfer to a serving dish and serve with rice or your favorite side.