Ingredient!
1-2 pounds of chicken
4 ounces of blue bergkerry powder
onion powder, to taste
2 teaspoons of salt
1 / 2ounce garlic powder
2ounces of cooking oil
1 / 2ounce vinegar
4ounces of water
1 potato, cut into eight pieces
1 / 2ounce black pepper
1sprig thyme
Preparation!
Cut chicken into 8 pieces, or more if you want, wash with vinegar and water in a pot or counter.
Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
Set your heat to high, heat the frying oil in a large iron frying pan with 2 tablespoons of curry powder until the oil is hot and the curry powder changes color.
Add the chicken to the hot oil, then lower the heat and add the water immediately.
Add the diced potato and cover the pan and let it simmer. Stir the ingredients in the pot and taste the gravy after 15 minutes.
If you want to add more salt to your taste, this is the right time.
Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Simmer until the chicken is moist and soft.
Turn up the heat and let the gravy boil. Stir the gravy slowly with a spoon and pay attention to the consistency of the stew. Switch off the heater when it becomes thick enough.