Chicken Curry [1]

2lb. chicken, thighs and drumsticks

3 medium sized potatoes, quartered

2 carrots, cut into quarters

1 head garlic, crushed

1 piece ginger, 2-3cm, pounded and sliced

2 onions, chopped

0.5oz. curry powder

1 tsp. chili powder

16fl oz. coconut milk

1 red pepper, cubed

1 green pepper cubed

Salt and pepper to taste

Servings

4

Person

Preparation Time

10

min

Cooking Time

30

min

1

In a saucepan or wok (must be deep) heat the oil. Fry the chicken until sealed and slightly browned. Remove from oil and set to one side
2

In the same pan fry the potatoes and carrots for 3 minutes and remove from oil
3

In the same pan or wok sauté the onions, garlic and ginger until the onion is slightly brown. Add the chicken, chili and curry powder and the coconut milk
4

Simmer on a medium high heat for 10minutes
5

Add the potatoes and carrots and simmer for an additional 8-10minutes
6

Add the peppers and simmer for 2-3minutes
7

Salt and pepper to taste and serve with rice.

Cooks Note

Preparation time: 10 minutes; Cooking time: 30 minutes; Serves 4