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

Method

Adapted from foodista.com

1. 1Wash and pat dry chicken thighs.
2. 2In a sealable container, combine all marinade ingredients.
3. 3Toss chicken in marinade, cover and refrigerate for at least 2 hours.
4. 4In a Dutch oven, heat vegetable oil over medium high heat.
5. 5Add onions and sauté until tender.
6. 6Add garlic and continue to sauté until fragrant.
7. 7Sprinkle onions and garlic with curry powder and stir to evenly coat.
8. 8Add 1 tablespoon of water and cook for one minute, stirring constantly.
9. 9Add chicken and marinade.
10. 10Sauté until lightly browned, about 5 minutes.
11. 11If you want a thick curry add potatoes now, otherwise set aside.
12. 12Sprinkle chicken with amchar masala, cumin and salt.
13. 13Toss to coat.
14. 14Pour in one cup of water and bring to a boil.
15. 15Reduce heat, cover pot and simmer for 20 minutes.
16. 16If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes.
17. 17Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165°F and potatoes are cooked through.
18. 18Serve warm with roti or rice.