Micronesian Coconut Chicken Curry - cooking recipe

Ingredients

1 lb chicken, cut to pieces (I used boneless, skinless chicken thighs)
2 -3 potatoes, quartered
2 -3 carrots, cut into small pieces
1 big red bell pepper, cut into 1x1 cubes
1 big green bell pepper, cut into 1x1 cubes
2 medium onions, chopped
1 garlic clove, minced
1 tablespoon ginger, chopped
2 cups coconut milk (I used light and added a little extra)
2 -3 tablespoons curry powder
1 teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
4 tablespoons cooking oil
salt and pepper

Preparation

In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
Add salt and pepper to taste.
Serve hot with steamed rice.