Ingredients

• 1 kilo chicken
• 2 medium sized potatoes, chopped
• 1 big carrot, sliced
• 1 tbsp garlic, minced
• 3 stalks celery, cut into 2 inches length
• 1 medium onion, chopped
• 1 small red bell pepper, cut into cubes
• 2 tbsp fish sauce
• 1 cup coconut milk
• 2 tbsp curry powder
• 1 thumb ginger, cut into strips
• 1 cup water

Method

1. Slice your chicken into big cubes leaving the bone. The chicken bones will give more depth in flavor when simmered down later on. Some people like to use chicken breast – it depends on your preference.
2. Sauté your garlic and onion until garlic is golden brown and add in your chicken, cooking until the outside of the chicken appears semi-cooked –  slowly adding your ginger as the chicken is cooking.
3. Mix in fish sauce and curry powder.
4. Mix well then put in your water. Cover the pot and lower the heat and simmer until the chicken is tender.
5. When the chicken is cooked, add the red bell peppers, celery, carrots and potatoes then simmer for until potatoes and carrots are cooked. (you can use a fork to test the veggies to see if it is ready..
6. Add the coconut milk and mix well. Simmer for another 5 minutes.