This was one of Susan's favourite recipes that her housemate Tammy used to make in university. Chicken thighs give a bit more flavour, but chicken breasts are also fine in this recipe. Our preference is to serve it over jasmine scented rice.

Here are the original instructions from Tammy:

1. Pre-marinate cut up chicken in a mix of soya sauce, salt, sugar, cornstarch and grated fresh ginger.
2. Heat vegetable oil.
3. When hot, add onions. Stir-fry. Add

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup soya sauce (we prefer light soya sauce... or better yet the good brewed stuff)
• 2 tsp sugar
• 1 tbsp grated ginger (can substitute 1 tsp powdered ginger if necessary)
• 2-3 chicken breasts, diced
• 1 tbsp vegetable oil
• 1 tbsp curry powder (mild or hot according to taste)
• 2-3 large potatoes, cut in large cubes
• 3-5 carrots, cut in rounds
• 1 tomato, diced (optional)
• 1 can coconut milk
• sprinkle of cayenne pepper and salt (optional)

• For marinade mix together cornstarch and cold water and add soya sauce, sugar and grated ginger.
• Marinade chicken for 15 minutes to half an hour.
• In a large pot, heat vegetable oil on high.
• Add onions and stir-fry.
• Add curry powder.
• Add chicken and stir.
• Add enough water to cover about half to 3/4 of the meat.
• Cover and simmer for 10 minutes, adding more water if necessary so it doesn't burn.
• Add potatoes, carrots and tomatoes.
• Simmer another 20 minutes.
• Add coconut milk.
• Salt and add cayenne pepper to taste (or do this at the table if tastes vary).
• Stir and cook for another minute.
• Serve over rice.