In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the diced medium potato and carrot, frying them for about 5 minutes or until they turn golden brown. Remove the veggies from the skillet and set them aside.

Using the same skillet, add another tablespoon of oil if needed and sauté the minced garlic and chopped onion over medium heat for 3-4 minutes until the onions become translucent.

Add the chicken pieces to the skillet, searing each side for about 1-2 minutes until lightly browned. Pour in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of paprika, and ½ teaspoon of ground black pepper. Stir and cover, simmer for 5 minutes.

Lower the heat and pour in the coconut milk. Stir well and let it simmer uncovered for 10-15 minutes until the sauce thickens and the chicken is cooked through.

Add the previously sautéed potatoes and carrots with the diced bell pepper and fresh chili pepper. Cook for an additional 1-2 minutes until the vegetables are warmed through.

Transfer the creamy Filipino Style Chicken Curry into a serving dish and serve hot alongside steamed rice or crusty bread.