Step 1

Add oil to pot, and heat over low to medium heat. Once hot, add onions, ginger and garlic. Saute until fragrant.

Step 2

Once fragrant, add the curry powder. Stir well to combine curry powder with the onions. Continuously stir for about 5 minutes and keep a low heat to not burn the curry powder. You should start to get a dark curry paste forming.

Step 3

Add the chicken pieces and stir with the curry paste to even coat the chicken. Then add water, and turn up the heat to let it come to a boil.

Step 4

Once the water comes to a boil, add potatoes and carrots. Add the chicken stock cube and stir to incorporate well. Turn the heat down to a simmer, and cover the pot with a lid. Let this simmer for 30 minutes, or until chicken is soft and tender.

Step 5

At the 30 minute mark, add coconut cream and salt. Gently stir through. Ensure low heat still, otherwise coconut cream might curdle.

Step 6

Once curry comes to a bubbling boil, turn off the heat. Curry is done and ready to be served!