2 Chicken breasts

6 Holland red peppers,sliced

1 tbsp soy sauce

5 shallots,sliced

3 garlic cloves,minced

1/2 cup coconut milk

2 tsp tamarind pulp

1 potato,cut and deep fried

salt to taste

2 tsp sugar

2 tbsp oil

5 cups of water

Boil chicken in 5 cups of water until thoroughly cooked.

Season with salt while cooking.

Let cool then cut in small pieces. Save 1/2 cup of broth.

Heat oil in a wok. Fry shallots and garlic until fragrant,

about 3 minutes then add Holland red peppers.

Fry for 2 minutes then add chicken. Mix well.

Add the coconut milk,soy sauce, sugar, tamarind juice, salt, potatoes, and chicken broth.

Simmer for 5 minutes. Serve hot with rice.