In a pot add water, put in frozen chicken, cover, in low heat. Turn to other sides when you hear water bubbling.

Add the next 3 ingredients on the list, including baby potatoes, if any. Bring to a bubble again.

Get chicken from pot and slice into bite size pieces (still raw in the middle). Return to the pot and add your curry powder. Stir lightly and cover.

After 3 minutes, add your cabbage, placing stalk areas underneath and submerged. Thinner leaves go on top. Season with fish sauce and salt. Taste and adjust accordingly. Cover. Note: if thicker broth is preferred, add a little cornstarch and stir in. Add whole or sliced chili if desired.

After a few minutes, or when cabbage looks par cooked, turn off heat. Cover. Cabbage will continue cooking in residual heat.

When ready for dinner, scoop over individual steamed rice. Yum.