1. Heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well. 2. Add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside. 3. Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender. 4. Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done. 5. Stir in the tomatoes and cook for a few minutes more. 6. Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice. 7. Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
