CURRY CHICKEN

Ingredients:

• (2) lbs chicken thighs and legs

• (3) sprigs of green onions

• (7) sprigs of cilantro

• (1) yellow onion

• (8) cloves of garlic

• (2) limes

• (2) chopped (in quarters) tomatoes

• Garlic powder

• Seasoning salt

• Fresh ground sea salt

• Fresh ground pepper

• (1-2) tablespoons of mustard

• (2) tablespoons of curry powder

• (2) tablespoons or turmeric

• (4) tablespoons of vegetable oil

Directions:

• Clean chicken, and add fresh squeezed lime.

• Season w/ garlic powder, seasoning salt, a small bit of sea salt and fresh ground pepper.

• Add a teaspoon of mustard.

• Add cut up tomato.

• Add chopped green onion, and cilantro.

• Add sliced onion and chopped garlic.  

• Make curry slurry: in a small bowl mix turmeric, curry powder, and 3/4 cup of water until fully dissolved.

• In a skillet heat oil, + slowly add curry slurry; continuously stir for about 3-4 minutes ensuring it doesn’t burn/brown. 

• Turn heat down and add chicken. Stir so every piece is covered with sauce. 

• Cook on high, then turn down and cover half way. 

• Cook over low heat for 2 hours, while continuously stirring. Add water if the mixture becomes too dry and if it looks like it needs more liquid/sauce.

• Once done/if necessary, season to taste.

  Serve over rice, w/ extra sauce plus a veggie. Enjoy!