Curry Chicken Roti

• 1 head Garlic cloves, chopped
• 1 medium Onion,chopped
• 1 leaves of a few sprigs of fresh thyme
• 1 desired amount of wiri wiri pepper or scotch bonnet pepper
• 1/4 cup water
• 4 lb chicken,cut into 3inch pieces
• 2 tbsp seasoning(for chicken)
• 4 tbsp seasoning (for masala-curry powder mixture)
• 4 tbsp Garam masala
• 3 tbsp Curry powder
• 1/2 tsp Ground geera (cumin)
• 1/3 cup boiling water
• 6 tbsp Oil, canola or vegetable
• 2 tsp salt (or salt to taste)
• 3 cup Boiling water
• 1 tbsp Tomatoe paste
• 2 medium potatoes, peeled and chopped

1. In a blender, combine medium onion, head of garlic, thyme leaves, pepper, and 1/4 cup water.
2. Blend until smooth and thick like a smoothie.
3. Wash and clean chicken (see below).
4. Remove fat, chop into 3-inch pieces.
5. Pat dry with paper towel, set aside.
6. Add 2 tbsp seasoning to chicken.
7. Massage into meat, let it rest for 1/2 hour minimum.
8. In a bowl, mix 5 heaping tbsp seasoning, masala, curry powder, geera, and 1/3 cup water into a paste.
9. Heat a cast iron pot with 6 tbsp oil.
10. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker and not watery .
11. Add chicken to pot and stir to coat with masala-curry powder mixture.
12. Cover pot and let chicken cook for 15-20 minutes on medium heat stirring every once in a while.
13. Remove lid and allow water from chicken to evaporate.
14. Chicken will then start to look "dry."
15. Add salt and stir.
16. Add boiling water, tomato paste, and chopped potatoes, cover with lid.
17. Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire.
18. Can be eaten with Paratha (roti)

garlic, onion, thyme, pepper, water, chicken, chicken, masala, garam masala, curry, ground geera, boiling water, oil, salt, boiling water, paste, potatoes

Taken from cookpad.com/us/recipes/366488-curry-chicken-roti (may not work)