Chicken curry best served with cooked white rice. Irish potatoes and curry goes well together.
Ingredients
2 lbs. chicken, skin and visible fats removed/cut into serving sizes/washed in vinegar and water solution/drain.
1 tsp. black pepper
1 1/2 tsp. Maggie all-purpose chicken season
1 1/2 tsp. Maggie chicken season
1 tbs. salt
1 stalk scallion
Piece of fresh green thyme
2 slices hot pepper
2 slices green sweet pepper
1 clove garlic
1/2 splash of food browning (just a tiny amount) (optional)
3 small Irish potatoes, peeled/cut in thick slices (optional)
2 tbsp. coconut oil
2 cups water
1 1/2 tsp. regular curry
Method
Step1

In a bowl, season the chicken with salt, all-purpose, chicken seasoning, and black pepper. Use hands to rub the condiments into the chicken pieces. Add the food browning, then rub in the chicken pieces as well. Add the scallion, thyme, hot pepper, sweet pepper, and garlic. Cover the bowl and and shake it twice to distribute the seasoning all over the chicken pieces. Cover and set aside for 30 minutes (optional).
Step 2

Put a Dutch pot with oil over low heat. Add the curry powder to the hot oil and allow it to dissolve completely (it is called cook the curry or burn the curry). This is very important, sometimes after the meat is cooked, you taste raw curry, this is because you did not cook the curry before adding the meat. Put the seasoned chicken pieces into the pot and stir. Cover and cook the chicken on high heat until it begins to fry. Add 1 cup of water. Cover and continue cooking.
Step3
When the water has been reduced, add 1 more cup of water and the Irish potatoes.Cover the pot and continue cooking. By now, the water has been reduced, taste and adjust the flavour by adding more salt if needed. Continue to simmer until the water has been reduced to gravy. Remove from heat and serve.
Irish potatoes (called potatoes elsewhere)

Chicken curry best served with cooked white rice. Irish potatoes and curry goes well together.

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