Serves 4
INGREDIENTS:
1
lb. of chicken, cut to pieces (boneless, skinless chicken thighs work well)
2–3
potatoes, quartered
2–3
carrots, cut into small pieces
1
big red bell pepper, cut into 1x1 cubes
1
big green bell pepper, cut into 1x1 cubes
2
medium onions, chopped
1
garlic clove, minced
1
T ginger, chopped
2
cups coconut milk (I used light and added a little extra)
2–3
tablespoons curry powder
1
teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
4
tablespoons cooking oil
Salt and pepper
INSTRUCTIONS:
1. In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
2. In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
3. Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
4. Add potatoes, carrots, and red and green bell peppers and continue to simmer for another 5 minutes or until soft.
5. Add salt and pepper to taste.
6. Serve hot with steamed rice.
www.food.com/recipe/micronesia-coconut-chicken-curry
