Ingredients:

• 1 kg chicken cut into normal serving size
• 1 medium sized potato, cut into cubes
• 1 medium or big sized carrot, cut into cubes
• 1 medium sized red bell pepper or capsicum, cut into strips
• 1 cup coconut cream
• 2 tbsp yellow curry powder
• garlic, onion, 1 tsp ground black pepper, 1 tsp salt to taste

Heat a casserole. With a small amount of cooking oil, saute the garlic and onion. Add the chicken then cover and let it cook under low fire for about 10-15 mins giving a stir from time to time until the water which comes out from the chicken is almost gone.

Add the potato and carrot and let it get fried along with the chicken for about 2 minutes. Remember to add a bit of water to avoid the chicken and vegetable to stick to the pan and get burnt. Add the salt and black pepper. Add the curry powder then continue stirring for at least a minute to cover all parts of the meat. Add the coconut cream and the bell pepper on top then cover to let it boil. Once it starts to boil, allow another 5-10 minutes boiling in medium fire to cook the coconut cream.until the coconut cream gets thick – still under low fire. Add some salt or pepper according to your desire. Let it simmer for few minutes before serving.

This recipe is good for 6-8 person.