Malaysian Chicken and Potato Curry

1.Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion, garlic, and ginger to the pot. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

3.Stir in the curry powder, turmeric powder, and chili paste, cooking for another minute to release the spices' aromas.

4.Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.

5.Incorporate the diced potatoes and sliced red bell pepper into the pot, mixing well with the chicken and spices.

6.Pour in the coconut milk and chicken broth (or water). Stir to combine, then bring the mixture to a gentle simmer.

7.Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking.

8.Once cooked, season the curry with soy sauce, fish sauce, salt, and pepper to taste. Adjust the seasoning as needed, balancing the flavors.

9.Remove from heat and let it sit for a few minutes before serving.