Ingredients:
• 1.1 kilograms chicken leg quarters
• 200ml coconut cream
• 750ml water
• 2 ½ tbsp curry powder
• 2 medium potatoes
• 1 large carrot
• cooking oil
• fish sauce
• red and bell peppers
• salt and pepper
Spices [grind or chop]
• 2 onions
• 6 cloves garlic
• 5 red thai chili
• 1 thumbsize ginger
Methods:
Fry the bell peppers for 2 minutes. Set aside.
Fry the carrot and potatoes until half cooked. Set aside.
In the same pan, saute the spices for a few minutes. Add curry powder and chili powder, saute for 2 minutes. Add the chicken, season with salt and pepper. Saute for 10 minutes. Add water and cook for 20 minutes on medium heat. Pour in the coconut cream and fish sauce, let it simmer. Add the potatoes and carrots. Cover and cook for 10 minutes. Then add the bell peppers. Simmer for a few minutes until the sauce thickens.