1 1/2 lbs. chicken breasts or thighs cut into 1 1/2" pieces on the bone
3 garlic cloves, crushed
3 onions, crushed
1/2 tsp. ground black pepper
1 tbsp. salt
4 tbsp. vegetable oil
2 tbsp. curry powder or to taste
1 (13.5 oz.) Yeo's Singapore Curry Gravy
5-6 c. water
4 med. potatoes, peeled & cut into sixths

If you can't find it, just use curry powder.

Combine the chicken, garlic, onions, black pepper and salt, let stand at least 1 hour or in the refrigerator overnight. Heat 1 tablespoon of the oil in a wok or heavy pot and fry chicken until browned. Add the curry powder and water, bring to a boil, reduce heat, cover and simmer until the chicken is tender, about 20 to 25 minutes.

While the chicken is cooking, heat the remaining 3 tablespoons oil in a skillet and fry the potatoes until golden brown and tender. Add the potatoes and the curry gravy to the chicken and simmer, uncovered, until sauce thickens slightly. Taste and adjust seasoning with salt. Serve with hot cooked rice or French bread. This recipe is great for hot and spicy food lovers.