INGREDIENTS

2 tbsp cooking oil
½ cup onion, chopped
2 tsp garlic, minced
1 tsp ginger, thinly sliced
700 grams chicken thigh fillet or chicken cut-up
2 tbsp curry powder
1-410 ml Angel Evaporada
1 cup potato, peeled and cut into chunks
1 cup carrots, peeled and cut into chunks
1 cup green and red bell pepper, sliced
2 tsp fish sauce
salt and pepper to taste

PROCEDURE

1. In a deep pot, heat 2 tablespoons of cooking oil and add onion, garlic and ginger. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
2. Mix curry powder and water. Pour mixture into the chicken and add Angel Evaporada and coconut milk Add potato and carrots and cover the pot. Bring to a slow simmer for 20 to 25 minutes or until chicken is fully cooked and tender. Add sugar and fish sauce. Season with salt and pepper as needed.
3. Add bell pepper and bring to a quick boil. Best served with hot rice.