1 1/2 pounds of chicken breast cut in 2 inch pieces
3 cups chicken stock
1/2 pound small carrots, scrubbed or peeled, 1 inch pieces
1/2 pound baby red-skinned potatoes, halved, or quartered if large
hand full of sugar snap peas
1 1/2 cups coconut milk
Heat 3 tablespoons of the oil in a large heavy pot over medium-high heat.
Add onion, ginger, garlic and green chilli, saute till the onion is translucent.
Add turmeric, salt, pepper and stir well.
Add the chicken, potatoes, and cook stirring often.
Add the stock bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium low, cover, and simmer, stirring occasionally, until the chicken is cooked and the vegetables fork tender.
Add the sugar snap peas and stir in the coconut milk bring it to a quick simmer and remove from heat. Serve immediately.