The Center for Unhindered Living




Chicken and Potato Curry

Ingredients:

2 chicken thighs, cut in chunks
2 potatoes, cut in about the same size chunks
1 tsp dried or fresh thyme
1 tsp dried or fresh rosemary
1 tsp ground cinnamon
1/3 cup olive oil
1/8 cup curry powder



     




Cut chicken thighs in chunks and place in covered bowl or zip lock bag.  Add rosemary, thyme, garlic and cinnamon.  Close bag or cover bowl and turn over and over, coating chicken.  Refrigerate for at least four hours.  Heat olive oil on medium heat in skillet.  Add chicken and spice mixture, stirring often for about ten minutes.  Add curry powder, potatoes, and enough water to cover potatoes.  Bring to a simmer, cover, and cook until potatoes are tender.  This dish is delicioius as is, but is also great if you have some carrots or zucchini to add.  Add carrots when you add the potatoes.  If you are going to add zucchini, do so just about five minutes before sering.  It doesn't take long to cook. At the end, throw some chopped parsley or spinach over it for a garnish.

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