Ingredient!
1 -2 1/4 pounds of chicken
4 ounces of blue mountain curry powder
onion powder, to taste
2 teaspoons salt
1/2 hour garlic powder
2ounces cooking oil
1/2 Bounce Vinegar
4 ounces of water
1potato, cut into eight pieces
1/2 set of black pepper
1sprig thyme
Preparation!
Cut chicken into 8 pieces or more, if desired, wash with vinegar and water in a saucepan or kitchen sink.
Combine chicken with all ingredients and rub together until the curry powder is wet and sticks to the chicken.
Turn your heat up high, heat cooking oil into a large iron skillet with 2 tablespoons curry powder until the oil is warm and curry powder changes color.
Add chicken to the hot oil, then turn the heat to medium, add the water immediately.
Add diced potatoes and then cover the pan and simmer. Stir the ingredients into the pan and taste the sauce after fifteen minutes.
If you need to add something more like salt to bring it to taste, now is the time.
Add 1 tablespoon thyme and black pepper to the ingredients in the pan. Simmer until the chicken is moist and tender.
Shoot up in the fire until high and let gravy cook. Using a spoon, stir the sauce slowly and pay attention to the consistency of the casserole, turning off the stove when it becomes thick enough.