- Chicken (1.5 pounds chopped)
- Potato (1 large chopped)
- Powdered Ginger (1 tbsp)
- Cilantro (chopped)
- Curry powder (1 tbsp)
- Onion (1 medium diced)
- Jalapeno (2 diced)
- Chicken Stock (2 cups)
- Coconut Milk (1.5 cups)
- Vegetable Oil
First chop the chicken and potato into small chunks. Dice the onions, garlic and jalapeños. Put them all aside so its easier to add them in one by one.
Next, mix in powdered ginger and the diced garlic. Heat and stir for around 2 minutes until soft.
Do the same with the jalapeños. You do not want to just throw in all the ingredients you want to make sure they are staggered. About 2 minutes each so they have time to cook.
Once the jalapenos are cooked until soft, add 1 tbsp of the curry powder and stir.
Once finished, serve over rice and top with some more cilantro. Enjoy!