Filipino-Style Chicken Curry

Heat vegetable oil in a saucepan over medium heat. Add chicken and cook until brown about 10 minutes. Stir in lemongrass onion chicken stock chicken bouillon and garlic. Bring to a boil; reduce heat and simmer for 5 minutes. Add coconut milk potatoes carrots and curry powder. Simmer until potatoes and carrots are tender about 20 minutes. Stir in bell pepper peanut butter salt and pepper.