Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then de-bone the chicken.
Heat up a deep pot and add the oil.
Fry the potato and carrots for 2 minutes and set aside.
Sauté Chicken together with garlic, onion and ginger.
When garlic is light brown in color add fish sauce, and curry powder
Stir well then add water then cover the pot and lower the heat to medium and simmer until the chicken is tender.
Once the chicken is cooked add the red bell pepper, celery, carrot and potato then simmer for 5 minutes
Add the coconut milk and mix well. Simmer for another 5 minutes.
Serve hot with rice.