Ingredients:
-
1-2 ¼ lb. Chicken
-
4 oz Blue Mountain Curry Powder
-
Onion Powder
-
2 tblsp. Salt
-
½ oz. Garlic Powder
-
2 oz Cooking Oil
-
½ oz. Vinegar
-
4 oz Water
-
Optional Items:
-
1 Potato (cut in eight pieces)
-
½ oz Black Pepper
-
1 sprg. Thyme
:
Method:
-
Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
-
Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
-
Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
-
Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
-
Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
-
If you need to add anything more like salt to bring it to taste, now is the time.
-
Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
-
This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables.
-
Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using the evaporation method.
-
Option 2: Remove the chicken from the skillet and place in a bowl.
-
Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
-
Then add chicken back to the stew.
-
Your food is ready.
