Spicy Chicken Curry

Spicy Chicken Curry Tried Tested

500kg chicken breast or thighs chopped into servings
1 onion chopped
Knob garlic finely chopped
Knob of ginger julliened chopped
1 carrots chopped
1 larga potato chopped
1 small red bell pepper chopped into cubes
1tbsp red curry
1 tbsp mild yellow curry
1 tbsp hot spicy curry
2 pcs dried chili paste crushed
Salt n pepper to taste
1 cup chicken stock
1 tin of coconut milk or coconut cream

In large saucepan heat oil, fry garlic, onion ginger for 3 minutes then add chicken till golden brown followed by potato carrots pour in chicken stock let simmer for 3 to 5 minutes add spiced curry and chili flakes , coconut milk simmer till chicken and veg are tender last add bell pepper and season with salt n pepper.
Serve hot with steam rice or bread

Prepared, tried and tested by:  Joy Martin Smyth‎ – All joy’s lovely cooking