See post for more recipe details. Cooking times for the potatoes and chicken will vary depending on how large of pieces they are cut into and how cold they are when added to the curry. Use what ever curry powder is your favorite. Here's one of our favorites: Curry Powder. Adjust the amount of chicken stock based on how thick or thin you like your curry, as well as how thick the coconut milk is.
1Tablespoon(15ml) vegetable oil
1pound(455g) boneless, skinless chicken breasts or boneless chicken thighs, cut into bite sized pieces
1/4pound(113g) potatoes, peeled if desired & cut into small bite sized pieces
2carrots, peeled and cut into bite sized pieces
1/2cuppeas(fresh or frozen)
1Tablespoon(15ml) fresh ginger, minced
1Tablespoon(15ml) curry powder
1/2teaspoon(3ml) cayenne, or to taste
1-2Tablespoons(15-30ml) fish sauce or soy sauce, to personal taste
1/2cup(240ml) chicken stock *see head note
14fl oz.(400ml) canned coconut milk
Fresh chopped chili peppers(optional), for a spicy curry
Heat large saucepan to medium heat. Add vegetable oil. Once oil is heated, add onions and garlic. Cook until translucent. Add chicken and cook until brown, about 5-7 minutes.
Add potatoes, carrots, celery, peas and stir into the chicken. Add fresh ginger, curry powder, cayenne and fish sauce (or soy sauce). Stir until combined well.
Add stock and coconut milk. Stir gently until everything is combined well. Bring to a simmer and then reduce heat to low. Simmer for about 5 minutes, or until potatoes and carrots are cooked.Add salt and fresh black pepper to taste. Serve warm with rice, noodles, or bread.