Step 1

Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and sauté for 5 minutes, until soft.

Step 2

Add the chicken and brown over medium high heat, until golden, 5-7 min.

Step 3

Add the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.

Step 4

Mix in the coconut milk (and boiled eggs, if using) and simmer for an additional 15 minutes,

Step 5

Serve immediately with steamed white rice.