1-2 ¼ lb. Chicken
4 oz Blue Mountain Curry Powder
2 tblsp. Salt
½ oz. Garlic Powder
2 oz Cooking Oil
½ oz. Vinegar
4 oz Water
1 Potato (cut in eight pieces)
½ oz Black Pepper
1 sprg. Thyme
Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.