CHICKEN CURRY

2 lbs chicken, cut into pieces
1 thumbsize ginger, minced
3 cloves garlic, minced
1 medium size onion, minced
2 carrots, cut into 2 in pcs
1 big potato, cut into squares
2 squares of Japanese curry paste

Season chicken with salt ang pepper before frying. Heat 3 tbsp cooking oil and fry the chicken until golden brown on both sides. Remove and set aside. In the remaining oil, saute the ginger, garlic and onions until soft. Add the chicken back and add 1/2 cup to 1 cup water. After 10 min add potatoes and carrots.Cook chicken until tender. Check chicken if done. Add in the curry paste and mix until it is well blended. Make sure to stir and add water if necessary if the sauce is too thick. Turn off the heat and cover for 2 min before serving. Serve over hot rice.