Chicken Curry

Ingredients :

2-3 tbsp oil

3 potatoes, peeled, quartered and fried

3 carrots, peeled, quartered

1 lb chicken, cut into serving pieces

3 cloves garlic, minced

1 large onion, quartered

1 tbsp patis (fish sauce)

3 tbsp curry powder

salt and pepper

1 cup water

1 red bell pepper, cut into big squares

1 green bell pepper, cut into big squares

1 cup coconut milk or evaporated milk

Cooking Procedures :

Pan fry potatoes. Set aside.

In the same pan, fry chicken pieces and brown a little.

Add garlic and onion.

Sauté for a few minutes until soft.

Pour in patis and season with curry powder, salt and pepper.

Stir for 2 minutes.

Add Carrots.

Add water. Cover and bring to a boil.

Lower the heat; add bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

Add milk and stir occasionally.

Cook for another 7 minutes (or lesser when using evaporated milk).

Remove from heat. Serve hot.