- 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.
Use a frying pan, pot, or wok and turn heat on to medium. Heat the diced onions until soft. While adding in the veggies you want to make sure you are constantly stirring so nothing burns/sticks.
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.
Next add in both the chopped potatoes a pinch of salt and pepper and 1 cup of chicken stock at the same time.
After potatoes are cooked through, add the chopped chicken, and pour in 1.5 cups of coconut milk.
Add some cilantro, cover, turn the heat down to low-medium and let simmer for 20-25 minutes.
Once finished, serve over rice and top with some more cilantro. Enjoy!