Chicken Curry Recipe with Vegetables

INGREDIENTS

1 tbsp

vegetable oil

3 cloves

garlic (, minced)

medium onion (, diced)

1 lb

boneless, skinless chicken breasts or boneless chicken thighs, cut into bite sized pieces

1/4 lb

potatoes, peeled if desired & cut into small bite sized pieces

medium carrots (, peeled and cut into bite sized pieces)

stalks of celery (, diced)

1/2 cup

frozen peas

1 tbsp

fresh ginger, minced

1 tbsp

curry powder

1/2 tsp

cayenne, or to taste

1 tbsp

(15-30ml) fish sauce or soy sauce, to personal taste

1/4 cup

chicken stock *see head note

2 14.5 ounce cans

coconut milk

Fresh chopped chili peppers ((optional), for a spicy curry)

kosher or sea salt (, to taste)

fresh black pepper (, to taste)