INGREDIENTS

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8 chicken thighs (skin off)

1 lemon (to clean chicken)

3 tablespoons of curry powder (1 Tablespoon for overnight seasoning/ remaining 2 Tablespoons to brown chicken along with the ½ teaspoon of turmeric)

1 Tablespoon of grated ginger 

2 Tablespoons of brown sugar

1 Tablespoon of allspice

1 teaspoon of old bay seasoning

1 teaspoon of cumin

1 teaspoon of black pepper

1 teaspoon of salt

1 yellow onion

1 scallion

2 sprigs of thyme

3 cloves of garlic

½ teaspoon of turmeric

2 tablespoons of olive oil

1 Tablespoon of butter

1 can of coconut milk

1 cup of water

4 large carrots

2 large white or yellow potatoes

 

INSTRUCTIONS

Place chicken in a large bowl, and place in the sink for cleaning.  Remove the skin, and any excess fat,  clean the chicken with fresh lemon, rinse with cold water, drain and pat dry with a paper towel.  Cut thighs into smaller pieces.

Season the cleaned and trimmed pieces with ginger, salt, black pepper, brown sugar, allspice, cumin, old bay and 1 Tablespoon of curry powder.

Chop onions, garlic, scallion.

Add the chopped onion, garlic, scallion and sprigs of thyme to the seasoned chicken.  Place in a zip lock bag and set aside to marinate overnight.

 

 

Peel and cut up potatoes into 4’s and  peel and slice carrots

In a heavy pot heat butter and olive oil

Saute remaining 2 Tablespoons of curry powder and turmeric with the heated oil/butter mixture until it is bright yellow and liquified (do not burn the curry!)

Add the seasoned chicken and allow to brown for 20 minutes (stirring occasionally).

Turn heat down to a low simmer, coconut milk, carrots  and water.

Let simmer for 20 minutes then add potatoes.

Let simmer for 20 minutes on low.

Serve over white rice.