Ingredients: 2 lbs chicken thighs, bone in and skin on,½ yellow onion, diced,3 garlic cloves, roughly chopped,1 Tsp. fresh thyme,1 Tsp. scotch bonnet pepper sauce,¼ Tsp. powdered ginger,¼ tsp. curry powder,1 Tsp. coconut oil,1 Tsp. cilantro, finely chopped,1 scallion,1 Tbsp. vegetable oil,½ yellow onion, sliced,3 garlic cloves, minced,1 ½ Tbsp. curry powder,1 Tsp. amchar masala,½ Tsp. cumin,½ Tsp. salt,1 cup of water,2 potatoes, cut into large cubes
Instructions:
- Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours.
- In a Dutch oven, heat vegetable oil over medium high heat.
- Add onions and saut until tender.
- Add garlic and continue to saut until fragrant.
- Sprinkle onions and garlic with curry powder and stir to evenly coat.
- Add 1 tablespoon of water and cook for one minute, stirring constantly.
- Add chicken and marinade. Saut until lightly browned, about 5 minutes.
- If you want a thick curry add potatoes now, otherwise set aside.
- Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.
- Pour in one cup of water and bring to a boil.
- Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes.
- Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.
- Serve warm with roti or rice.
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