Step 1

Cut chicken thigh into bite-sized pieces.

Step 2

In a pot, drizzle in a little bit of oil and turn the heat up to medium-high. Once the pan is hot, add in the chicken and saute together for 2-3 minutes.

Step 3

Add in sliced onion and saute together for another 1-2 minutes.

Step 4

Add in chopped carrots and potato and pour in 3-4 cups of water. Bring it to a simmer, turn the heat down to medium-low and let it simmer for 30 minutes or until vegetables are soft.

Step 5

After 30 minutes pour in coconut milk and add in curry cubes, mix till all the curry cube is incorporated into the sauce, and let it cook uncovered on medium heat for 10 minutes.