Authentic Spicy Chicken Curry

• 3 tablespoons oil
• 1 tablespoon chopped garlic
• 1 whole chicken, cut into serving pieces
• 1 cup thin coconut milk (coconut milk with water, a 50/50 solution is okay)
• 3 pieces potatoes, quartered and fried
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 teaspoon curry powder
• 1 cup thick coconut milk (preferably 100% coconut milk available in little tetra paks in the grocery)
• 12 teaspoon chili
• 12 teaspoon patak original tandoori curry paste or 12 teaspoon indian curry paste (for truly exotic flavor) (optional)
• 3 -5 pieces green peppers, leaves (optional)

1. In a saucepan, heat oil then saute garlic and onions.
2. Add chicken and stir-fry until it changes color.
3. Add thin coconut milk.
4. Simmer until chicken is tender.
5. Do not use a pressure cooker.
6. Add potatoes, bell peppers, curry powder, indian curry paste, thick coconut milk and chili.
7. Simmer until chicken is cooked completely.
8. Season to taste.
9. You may add green pepper leaves.

oil, garlic, chicken, thin coconut milk, potatoes, green bell pepper, red bell pepper, curry powder, coconut milk, chili, curry, green peppers

Taken from www.food.com/recipe/authentic-spicy-chicken-curry-78326 (may not work)