Curry Chicken

Ingredients

• 1  5lbs chicken chopped up 
  1  medium onion, chopped
  6  cloves garlic, chopped
  3  pimento pepper
  1  chive, chopped
  6  leaves chadon beni     
  10  fine leaf thyme, chopped
  1 tsp amchar masala powder
  2 tbsp curry
  salt to taste
  pepper to taste
  2 pot spoon of oil

Directions 

Cut up, wash,clean and season the chicken with one large onion, one bundle of chive, 6 cloves of garlic, chopped chadon beni, fine leaf thyme, and salt and pepper to taste. 

Marinate for at least 2 hours.

Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.

Heat oil over medium flame and add 2 pot spoon of curry. 

Burn curry till the color you desire.

Add the pepper, onion and garlic. 

Cook until it gets sticky in the pot.

Add the marinated chicken and stir. 

Let the curry and season evenly coat the chicken.

At this time the chicken will evaporate it’s own “water” as it cooks. 

What we want is most of the water to evaporate while the chicken sticks to the pot but not burn, so stir appropriately. 

Now add about 2 cups of boiling water gently stir.Cover the pot and let simmer until the chicken is fully cooked for about 10 minutes.

Add salt and pepper to taste.

Serve hot

With sada roti