Time:
Total time- 1 hour and 15 minutes...
Prep time- 15 minutes...
Cook time- 1 hour...
Servings:
Serving size- 4-6 people...
Ingredients:
1-2 1/4 lb- Chicken...
4- Ounces curry powder, onion powder...
2 Tsp. salt...
1/2- Ounce garlic powder...
2- Ounce cooking oil...
1/2- Ounce vinegar...
4- Ounce water...
1- Potatoe cut in 8 pieces (optional)...
1/2- Ounce black pepper (optional)...
1- Sprig thyme (optional)...
Directions:
1st. Cut chicken into 8 pieces or more if you desire...
2nd. Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken...
3rd. Turn your heat on high, heat the cooking oil in a large iron skillet with 2 Tbsp of curry powder until the oil is hot and curry powder changes color...
4th. Add chicken to the hot oil, then to medium, add the water immediately...
5th. Add diced potatoes then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy after 15 minutes...
6th. If you need to add anything more like salt to bring it to more like salt to bring it to taste, now is the time...
7th. Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender...
8th. Option 1- you can thicken the curry chicken gravy with bread crumbs or cornstarch, you can thicken the curry by using evaporation...
9th. Option 2- remove the chicken from the skillet and place in a bowl...
10th. Turn up the fire to high and allow gravy to boil, using a spoon, stir the gravy slowy and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough...
11th. Then add curry chicken back into the stew, You can serve with rice (optional) and Enjoy.
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