Ingredient
Chicken 1 -2 1/4 lb
4 oz blue mountain curry powder
onion powder, to taste
2 tablespoons salt
1/2 ounce garlic powder
2ounces cooking oil
1/2 vinegar
4ounces of water
1potato, cut into eight pieces
1/2 black pepper
1sprig thyme
Preparation!
Cut the chicken into 8 pieces, or more if desired, wash with vinegar and water in a pot or kitchen sink.
Combine chicken with all ingredients and rub together until the curry powder is wet and sticks to the chicken.
Heat the cooking oil in a large iron 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 reduce the heat to medium, add the water immediately.
Add the diced potatoes, then cover the pot and simmer. Add the ingredients to the pot and taste the sauce after fifteen minutes.
If you need to add something more like salt to taste it, now is the time.
Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Simmer until the chicken is moist and tender.
Increase the heat and let the sauce boil. Using a spoon, slowly stir the sauce and pay close attention to the consistency of the stew. Turn off the heat when it becomes thick enough.