Curry Chicken

1. Heat up some oil. Fry some chopped onions till fragrant.

2. Add some chilli paste.

3. Add curry paste and continue to stir fry. (To make the curry paste, add some water to 2 tablespoon of curry powder and mix well)

4. Add chicken meat (I use 2 boneless thigh meat with skin and fats removed).

5. Add 1/2 small cup water and add in potatoes, carrots and tomatoes. Allow to simmer for short while.

6. Add in 1/2 can of evaporated milk (can use coconut milk too). You can add more milk for thicker curry but don't add more than 3/4 can.

7. Allow curry to cook for 15 mins. Add in salt (to taste).

8. Transfer into a thermal pot to save energy. The heat will soften the potatoes and carrots as well.

Serve with rice or bread. I prepared some fresh greens (cucumber and lettuce) to go with the curry.