Finger-Licking Curried Chicken

• 8 pieces skinless chicken (4 breasts, 4 drumsticks)

• 1½ tsp curry powder

• 1 tsp dried thyme

• 1 stalk scallion (green onion), chopped

• 1 Tbsp hot pepper, chopped

• ½ tsp ground cayenne pepper

• 1 tsp ground black pepper

• 8 cloves garlic, crushed

• 1 Tbsp grated ginger

• ¾ tsp salt

• 1 Tbsp olive oil

• 1 C water

• 1 medium white potato, diced

• 1 large onion, chopped

Directions

• 1

  Wash chicken and pat dry.

• 2

  In a bowl, mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, and salt.

• 3

  Toss chicken in the seasoning mixture. Marinate for at least 2 hours in the refrigerator.

• 4

  Heat olive oil in a skillet over medium heat. Add chicken, and sauté.

• 5

  Add water, and allow chicken to cook over medium heat for 30 minutes.

• 6

  Add diced potatoes, and cook for an additional 30 minutes.

• 7

  Add onion, and cook for 15 minutes more or until meat is tender. Serve warm.