Chicken Curry I

Ingredients :

• 2 lb. chicken, cut into serving pieces
• 2 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 2 tbsp. curry powder
• 1 can (16 oz) coconut milk
• 2 cups water
• 2 potatoes, quartered
• 1 carrot, cut into cubes
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• salt and pepper, to taste

Cooking Procedures :

1. Wash and pat dry chicken pieces. In a bowl, put chicken pieces and rub 1 tbsp. curry powder. Set aside.
2. In a large skillet, heat oil. Fry potatoes and carrots. Remove and set aside.
3. In the same skillet, brown chicken for about 3 to 5 minutes. Remove and set aside.
4. Sauté garlic and onion until translucent. Add in 1 tbsp. curry powder. Return the chicken pieces and accumulated juices to pan. Stir to combine well.
5. Add coconut milk; simmer for 3 to 5 minutes. Add water and bring to boil. Simmer over low heat, about 20 to 25 minutes or until meat is tender. Stirring occasionally.
6. Add potatoes and carrots; simmer until tender. Season with salt and pepper.
7. Add bell peppers; simmer for additional 2 minutes. Transfer to a platter and serve hot with or over rice.
8. Serves 4.