Serves four to six (adapted recipe serves six to eight)

Standard Recipe	Modify with:
1 tbspn oil	Omit oil
1 chicken cut into pieces	Remove skin and fat
1 can coconut cream	Replace with 2 tbspns coconut milk powder mixed with 1/2 cup water; or 1 can light evaporated milk
2 onions, chopped	Add chopped clove of garlic
4 potatos, diced	Add more vegetables - 2 sweet potatos, 3 carrots, 3 zucchini
2 tspn curry powder	Add fresh herbs like coriander or basil
Rice
Method: 1. Heat oil in pan. Brown onion and chicken pieces for a few minutes. 2. Add coconut cream, curry powder and chopped potatoes. 3. Cook on low for about 1 hour. 4. Serve with boiled rice.	Method: 1. Add garlic. 2. Replace with coconut milk powder mix. Add other vegetables except green vegetables. 3. Add water if mixture gets dry. Add green veggies and stir in evaporated milk 15 min before serving. Stir in fresh herbs.

Serves four to six (adapted recipe serves six to eight)

Standard Recipe	Modify with:
1 tbspn oil	Omit oil
1 chicken cut into pieces	Remove skin and fat
1 can coconut cream	Replace with 2 tbspns coconut milk powder mixed with 1/2 cup water; or 1 can light evaporated milk
2 onions, chopped	Add chopped clove of garlic
4 potatos, diced	Add more vegetables - 2 sweet potatos, 3 carrots, 3 zucchini
2 tspn curry powder	Add fresh herbs like coriander or basil
Rice
Method: 1. Heat oil in pan. Brown onion and chicken pieces for a few minutes. 2. Add coconut cream, curry powder and chopped potatoes. 3. Cook on low for about 1 hour. 4. Serve with boiled rice.	Method: 1. Add garlic. 2. Replace with coconut milk powder mix. Add other vegetables except green vegetables. 3. Add water if mixture gets dry. Add green veggies and stir in evaporated milk 15 min before serving. Stir in fresh herbs.