1-2 ¼ lb. Chicken
4 oz Blue Mountain Curry Powder
Onion Powder
2 tbsp. Salt
½ oz. Garlic Powder
2 oz Cooking Oil
½ oz. Vinegar
4 oz Water
Optional Items:
1 Potato (cut into eight pieces)
½ oz Black Pepper
1 spring. Thyme
Cut chicken into 8 pieces, or more if you so desire, and 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.
Turn your heat on high, and heat the cooking oil in a large iron skillet with 2 tablespoons 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, and 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.
