Begin by patting the chicken pieces dry with paper towels (punasan ang manok gamit ang paper towel). Set aside.

Prepare all your vegetables (maghanda ng mga gulay): Peel and quarter the potatoes, cube the carrots into similar sizes, slice the bell peppers into chunks, dice the onion, mince the garlic, and julienne the ginger. Having everything ready before cooking will make the process smoother (mas madali ang pagluluto kapag handa na ang lahat).

Heat your cooking oil in a large pot over medium heat (180°C/350°F). Once hot, add the potatoes and cook until they develop a golden-brown crust, about 3-4 minutes per side. Remove and set aside (itabi muna).

Using the same pot, cook the carrots until slightly tender, about 2-3 minutes. Remove and set aside with the potatoes.

Quickly sauté the bell peppers for 1 minute, then remove and set aside with the other vegetables.

Keep the pot at medium heat and add your diced onions. Cook them until they become translucent and fragrant (malinaw at mabango), about 2-3 minutes.

Add the minced garlic and julienned ginger to the onions. Cook for another minute until you can smell their aroma (hanggang mabango).

Add the bell peppers last and let everything simmer uncovered for 5-7 minutes, or until the sauce has thickened to your desired consistency (hanggang lumapot ang sarsa).

Your curry is ready when the sauce coats the back of a spoon and the oil has separated slightly on top, creating small orange droplets (handa na ang curry kapag kumakapit na ang sarsa sa kutsara at may kaunting mantika sa ibabaw).

Serve hot with steaming white rice (mainit na kanin). The curry will taste even better the next day as the flavors continue to develop (mas sasarap pa kinabukasan).