Chicken Curry

1 whole chicken, cut into serving portions
1-1/2 tbsp. curry powder
2 tbsp. canola cooking oil
4 cloves garlic, minced
1 medium onion, sliced
1 thumb size ginger, sliced
2 tablespoon bagoong (shrimp paste)
2 cups coconut milk
1 cup water
2 medium potatoes, peeled and quartered
1 medium carrot, peeled and sliced

salt and pepper to taste

Heat oil and saute ginger, garlic and onions. Add chicken. Cook until chicken turns slightly brown. Pour coconut milk and bagoong. Simmer until chicken is tender.Add potatoes and continue cooking until fork-tender. Season with salt and pepper.
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