INGREDIENTS

* 1 potato, cubed
* 1/2 pound chicken thighs, cut into pieces
* 2 tablespoons vegetable oil
* 1 green bell pepper, seeded and cubed
* 1 small onion, chopped
* 1/2 cup coconut milk
* 5 tablespoons curry sauce
* 1/2 teaspoon salt
* 1 cup water, divided
* 1 teaspoon cornstarch

DIRECTIONS

1. Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.
2. Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.
3. Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.