Pan the fry potatoes. In the same pan, fry the chicken parts and until to get it brown. Add some garlic and onion. Sauté for a few minutes until become soft. Pour in fish sauce and season with curry powder, salt and pepper. Stir for 2 minutes. Add some water and Cover. Bring to a boil. Lower the heat. Add the celery, bell peppers and fried potatoes. Simmer for 5 minutes or until half done. Add the milk and stir occasionally. Cook for another 9 minutes (or lesser because when you are using evaporated milk the liquids will curled). Remove it from the heat. Serve hot.
INGRIDIENTS:
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
1 large onion, quartered
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
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