Categories: Dinner

Ingredients

• two or three spoonfuls cooking oil or butter
• one onion, finely chopped
• two sweet bell peppers, chopped
• one clove garlic, minced
• one-half teaspoon ground ginger
• one teaspoon curry powder
• a few whole cloves
• one teaspoon salt
• chicken, cut into small serving-sized pieces
• one cup water
• four (or more) potatoes, cleaned and cut into quarters
• three ripe tomatoes, cut into chunks
• two cups coconut milk
• fresh cilantro or parsley, chopped
• one tablespoon lemon juice (optional)

Directions

1. Heat the oil in a large pot or dutch oven. Over high heat fry the onions and green peppers for a few minutes, stirring constantly Stir in the minced garlic and fry for a minute longer. Add the spices and salt and mix well.

2. Add the chicken to the pot. (Add another spoonful of oil if necessary to keep chicken from sticking.) Brown the chicken pieces on all sides. Remove chicken and set aside.

3. Add the water to the pot and bring to a slow boil. Add the potatoes and cook them until they begin to become tender. Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.

4. Stir in the tomatoes and cook for a few minutes more. Then add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened. Stir in the lemon juicec. Garnish with the fresh coriander leaves or parsley immediately before serving.

5. Serve with rice.

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