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My daughter's 2nd dish to learn.

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  • 1 whole chicken, cut into serving sizes
  • 2 tbsp cooking oil
  • 2 large sized potatoes, peeled and cubed
  • 2 large sized carrots, peeled and cubed
  • 1 tbsp ginger, peeled and grated
  • 2 med sized onions, chopped
  • 3 med sized tomatoes, chopped
  • 1 cup water
  • 1 tbsp fish sauce (patis)
  • pinch of ground pepper and salt to taste
  • 5 tbsp yellow curry powder
  • 1 cup or 1 medium sized can evaporated or coconut milk
  • 3 medium sized red and/or green bell peppers, chopped
  • pinch of paprika, chili powder, or chili flakes (optional, if you prefer it hot and spicy)


  1. Heat a large wok. Add oil.
  2. Fry the potatoes until partially brown. Set aside.
  3. On the same wok (add some more oil if necessary), saute garlic, ginger, onion, tomatoes, and the chicken pieces.
  4. Season with salt and pepper.
  5. Cook until there's a hint of brown on the meat.
  6. Add water and patis.
  7. Turn down the heat. Simmer for about 15-20 minutes while stirring occasionally.
  8. Add more water if it is starting to dry up without drowning the entire dish. It's supposed to be a stew, not a soup.
  9. Add the carrots, curry powder, and milk.
  10. Simmer for another 10 minutes.
  11. Add the remaining ingredients -- bell pepper, potatoes, and chilies.
  12. Simmer for 10 minutes more.
  13. Make sure the carrots are cooked.
  14. Taste test to check if it needs additional seasoning.
  15. Serve with rice.
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