Trinidadian Chicken Potato Curry

Ingredients

• •2 lbs chicken thighs
• •1 onion
• •6 garlic cloves
• •1 Tsp thyme
• •1 Tsp hot sauce
• •¼ Tsp powdered ginger
• •4¾ tsp curry powder
• •1 Tsp coconut oil
• •1 Tsp cilantro
• •1 scallion
• •1 Tbsp vegetable oil
• •1 Tsp amchar masala
• •½ Tsp cumin
• •½ Tsp salt
• •1 cup water
• •2 potatoes

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Method

From foodista.com — read the original

1. 1Wash 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.
2. 2Add onions and saut until tender.
3. 3Add garlic and continue to saut until fragrant.
4. 4Sprinkle onions and garlic with curry powder and stir to evenly coat.
5. 5Add 1 tablespoon of water and cook for one minute, stirring constantly.
6. 6Add chicken and marinade. Saut until lightly browned, about 5 minutes. If you want a thick curry add potatoes now, otherwise set aside.
7. 7Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.
8. 8Pour 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.
9. 9Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.
10. 10Serve warm with roti or rice.