Trinidadian Chicken Potato Curry

• 2 pounds chicken thighs bone in and skin on
• 1/2 yellow onion diced
• 3 garlic cloves roughly chopped
• 1 teaspoon fresh thyme
• 1 teaspoon pepper sauce scotch bonnet
• 1/4 teaspoon powdered ginger
• 1/4 teaspoon curry powder
• 1 teaspoon coconut oil
• 1 teaspoon cilantro finely chopped
• 1 scallion
• 1 tablespoon vegetable oil
• 1/2 yellow onion sliced
• 3 garlic cloves minced
• 1 1/2 tablespoons curry powder
• 1 teaspoon masala amchar
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 cup water
• 2 potatoes cut into large cubes

1. Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours.
2. In a Dutch oven, heat vegetable oil over medium high heat. Add onions and saute until tender. Add garlic and continue to saute until fragrant.
3. Sprinkle onions and garlic with curry powder and stir to evenly coat. Add 1 tablespoon of water and cook for one minute, stirring constantly.
4. Add chicken and marinade. Saute until lightly browned, about 5 minutes.
5. If you want a thick curry add potatoes now, otherwise set aside.
6. Sprinkle chicken with amchar masala, cumin and salt. Toss to coat. Pour in one cup of water and bring to a boil.
7. Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes.
8. Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.
9. Serve warm with roti or rice.

chicken thighs, onion, garlic, thyme, pepper sauce scotch, powdered ginger, curry powder, coconut oil, cilantro, scallion, vegetable oil, onion, garlic, curry powder, masala, cumin, salt, water, potatoes

Taken from www.yummly.com/recipe/Trinidadian-Chicken-Potato-Curry-1675236 (may not work)