| Ingredients |
Measures |
| Curry powder |
1½ teaspoons |
| Thyme, crushed |
1 teaspoon |
| Scallion, chopped |
1 stalk |
| Cayenne pepper, chopped |
1 tablespoon |
| Black pepper, ground |
1 teaspoon |
| Garlic, crushed |
8 cloves |
| Ginger, grated |
1 tablespoon |
| Salt |
¾ teaspoon |
| Chicken, skinless (breast, drumstick) |
8 pieces |
| Olive oil |
1 tablespoon |
| Water |
1 cup |
| Medum white potato, diced |
1 |
| Large onion, chopped |
1 |
Tip:
Take the skin off chicken to lower the amount of saturated fat.
Directions
- Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper,
black pepper, garlic, ginger, onion, and salt.
- Sprinkle seasoning mixture on chicken.
- Marinate for at least 2 hours in the refrigerator.
- Heat oil in skillet over medium flame.
- Add chicken and sauté.
- Add water and allow chicken to cook over medium flame for 30 minutes.
- Add diced potatoes and cook for an additional 30 minutes.
- Add onions and cook 15 minutes more or until meat is tender.