2 lbs. chicken, cut into serving pieces
2 c. coconut cream
1/2 c. chopped red bell peppers
1/2 c. potatoes, cut into quarters
2 tsp. yellow curry powder
2 tsp. chopped onions
1 tsp. ginger root, chopped
1 tsp. salt
1 tsp. ground white pepper
1 tsp. chopped red chili peppers (optional)

In a large pot, put chicken, 1 c. coconut cream, potatoes, onions, chopped red bell peppers and salt & pepper. Bring to a boil and simmer until the chicken is tender. Add ginger root, curry powder, red chili peppers and the remaining cup of coconut cream. Simmer until the liquid is almost gone. Serve hot with white steaming rice.

Yield: 4 servings.