Wash and cut the chicken into small pieces, remove skin. Drain and set aside.
In a large pan, pour a little oil and sauté the ginger, onion and garlic for about 5 minutes.
Add the chicken. Stir-fry the chicken for about 10-20 minutes or until the water has evaporated and chicken is turning light brown. You could also puncture the chicken pieces to make sure the insides are cooked through.
Add the curry powder. Stir-fry for about 5 minutes until the chicken absorbs the curry powder.
Season with salt and pepper to taste.
Add two cans of coconut milk.
Turn up the heat to medium-high, stirring occasionally to prevent the coconut milk from burning. Once the coconut milk boils, add the potatoes.
Cook the potatoes for about 15 minutes or until tender.
Add the carrots and peas. Taste and add salt as needed.
Adjust heat to low and simmer uncovered for about 30 minutes to an hour. Stir occasionally so the coconut milk doesn’t get burned.
To add more spice, add dried chili pepper flakes according to taste.If you want it super spicy, use 1-2 sliced jalapeno peppers instead of chili flakes.
Serve with hot jasmine rice.