Kip kerrie

Instructions

1. Sauté the onion, garlic and ginger in the oil until well browned.
2. Add the curry powder and toast it for 1 minute, stirring to release its aromas.
3. Add the chicken and sear it on all sides for 5 minutes.
4. Stir in the potatoes cut into large cubes, then pour in the stock and coconut milk.
5. Add the whole chili, cover and simmer over low heat for 30 minutes.
6. Check that the chicken and potatoes are tender and the sauce has thickened slightly.
7. Adjust the seasoning with salt, pepper and cumin.
8. Serve hot with white rice.