Chicken Curry

½ kg potatoes cut into chunks
300g carrots cut into chunks
3 cloves garlic, crushed
1 pc medium onion, sliced
½ kg chicken thigh
2 tsp oil
1 pouch (40g) Del Monte Quick n Easy Curry Mix
1/3 cup evaporated milk plus ¾ cup water
1 pc small red bell pepper, cut into cubes

1. Fry potatoes and carrots until cooked. Set aside.
2. Saute garlic, onion and chicken in oil for 10 minutes. Add curry mix and evap.
3. Cook and simmer over low heat until chicken is done. Add fried potatoes, carrots and bell pepper. Simmer for 5 minutes or until sauce thickens.

This is long overdue. I made this last week but just too busy to upload. I did not cook this week. Too busy!