Backstretch Chef-Inspired Curry Chicken

• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, smashed and chopped
• 8 good-sized pieces of chicken (breasts, thighs, legs, what-have-you) on sale
• 5 stems fresh thyme
• 2 1/2 teaspoons turmeric
• 1 heaping teaspoon coriander
• 1 teaspoon cayenne
• 1 heaping teaspoon ginger
• 2 heaping teaspoons cardamom pods, crushed
• 1/2 teaspoon cinnamon
• 2 teaspoons ground black pepper
• 1 teaspoon kosher salt
• 2 cups water, or to cover
• 6 red potatoes, peeled and chunked
• 1 6-ounce can tomato paste
• 1/2 cup raisins
• 1 banana, chopped
• 2 Granny Smith apples, peeled, cored, and chunked

1. Melt butter into vegetable oil in a large pot; add onions, garlic, chicken, thyme, turmeric, coriander, cayenne, cinnamon, ginger, and cardamom and cook, stirring, over high heat for a few minutes.
2. Add salt, pepper, and water to barely cover, bring to a boil, then lower heat and simmer, covered, for about 12 minutes.
3. Stir in potatoes and tomato paste; cook until water is reduced and potatoes are tender, about 12 minutes
4. Stir in raisins, bananas and apple and simmer 5 more minutes. Serve with hot brown rice.

butter, vegetable oil, onions, garlic, chicken, thyme, turmeric, coriander, cayenne, ginger, cardamom pods, cinnamon, ground black pepper, kosher salt, water, red potatoes, tomato paste, raisins, banana, apples

Taken from food52.com/recipes/9260-backstretch-chef-inspired-curry-chicken (may not work)