5 lbs. hind quarter or whole chicken
1/8 c. salt
1 tsp. black pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (6 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 lbs. potatoes (reg. or sweet)
2 tbsp. oil

Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.

Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).

Add garlic and chicken at the same time and saute chicken for 10 minutes. Add curry powder and continue sauteing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.

Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread!