• 2-3 Chicken breasts
  • 3-4 Celeries
  • 3-4 Potatoes
  • 1 Onion
  • 2 Carrots
  • 1 can of 13.5 fl oz Coconut Milk (Brand: Chaokoh Coconut Milk)
  • 5 tablespoons of Pure Curry Powder (The ones made in India are best!)
  • 2 Garlic Cloves
  • 1 Small Piece of Ginger
  • ½ teaspoon Salt
  • 2 teaspoons Soy Sauce
  • 2 tablespoons Cornstarch
  • 1.5 teaspoons Olive Oil

Special Notes:

  • Curry powder come in green, yellow or red.  I used yellow for this recipe.


  • Take the fat and skin off the chicken, then slice
  • Mix the 2 teaspoons soy sauce, 1.5 teaspoons olive oil, ½ teaspoon salt and 2 tablespoons corn starch with the chicken

  • Rinse the Celeries and chop the ends off
  • Peel the Onion, Potatoes and Carrots
  • Chop up the Celeries, Potatoes, Onion and Carrots
  • Smash the Garlic Cloves
  • Slice up the Ginger, about 5-6 slices
  • Heat wok on medium high and add/drizzle oil on wok
  • Add ginger and garlic
  • Add 5 tablespoons curry powder

  • Add chicken and stir everything until chicken is almost cooked
  • Then add onions, stir

  • Then add celery, carrots and potatoes, stir
  • Then sprinkle salt and 2 teaspoons soy sauce
  • Add water, about ¼ full to wok, must make sure the potatoes are mostly covered
  • Boil, Cover and leave heat at high for about 20 minutes, or until potatoes are cooked

  • Then add one can of coconut milk and stir
  • Then taste and flavor

Tip from Mom:

  • If the curry sauce is not thick enough, mix 1 tablespoon cornstarch with 4 tablespoons water and stir it into the sauce.

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