Curry Chicken

Ingredients:
Chicken Legs – 8 to 10
Potatoes – 6 small Yukon Gold or Red
Curry Powder – 2 Tablespoons (medium heap)
Cumin – ½ Teaspoon
Turmeric Powder – ½ Teaspoon
Garlic – 4-5 cloves
Onion – 1 small cooking
Cilantro – ¼ bunch
Thyme – fresh 3-4 sprigs
Habanero Pepper – 1 (use sparingly according to taste)
Salt – ½ Teaspoon
Oyster Sauce – 2 Tablespoons
Cooking Oil – 2 Tablespoons
Water – 1½ Cup
Lime – 1

Preparation:

1. Combine cilantro, thyme, onion, garlic and salt in a mini chopper and blend together. Set this aside.
2. Wash chicken with lime, pat dry with paper towel and put it in a bowl.
3. Add the seasoning from the mini chopper to the chicken; add the oyster sauce.
4. Mix well, cover and put it in the refrigerator to marinate for up to 6 hours.

Method:

1. Peel potatoes and cut evenly to desired size.
2. In a small bowl with ¼ cup of water, add the curry powder, turmeric and cumin. Mix well.
3. Place the pot on the stove with medium heat.
4. Add the cooking oil and wait until the oil it is hot.
5. Add the curry mixture.
6. Sauté until the mixture looks dry, like it is ready to stick to the pot.
7. Add a ¼ cup of water and stir until it becomes a liquid curry paste.
8. Wait until it looks dry again – like it is ready to stick to the pot.
9. Add the potatoes. Cover and sauté for 5-10 minutes. Stir occasionally.
10. Add the marinated chicken, stir and cover for about ½ hour. Stir occasionally.
11. When the chicken looks like it is ready to stick to the pot, add 1 cup of water (more if you need plenty sauce). OK to add chicken stock instead of water.
12. Add habanero pepper to taste – start with a small piece.
13. Bring to boil and cook for an additional 15 minutes. Enjoy!