In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continuously.
Add the salt, MSG, black ground pepper then mix, add curry powder (stir).
Add the first cup of coconut milk, stir, and cook for a minute until chicken is partly cook.
Add the potatoes, carrots and green bell pepper, 2nd cup of coconut milk and bring to a boil, then turn the heat down to simmer for 10-15 minutes or until the potatoes are tender.
Serve hot with rice.