Chef Warren's Curry Chicken

Name: Chef Warren's Curry Chicken
Total time: 2700 s
Cuisine: American
Ingredients: 5 lbs Chicken -legs & thighs; 1 cup curry; 1/2 ground cumin; 1/4 clove garlic; 1/4 cup medium sweet onion; 2 cups potatoes large diced; 1/8 cup celery; 1/8 cup carrots; 2-4 bay leaves; 1 tsp fresh thyme; 2 tbs oil; 2 tbs Cornstarch; to taste salt & pepper,hot pepper

Warren Sturdivant @WarrentheChef

Philadelphia

I have worked this recipe over and over. Sometimes it hot other times pungent. I found that some will say different stroke for different folks. For this I had the chicken cut in two so I can get the marrow in my sauce,

Warren Sturdivant @WarrentheChef

Saved

Ingredients

45 min

5 lbsChicken -legs & thighs
1 cupcurry
1/2ground cumin
1/4 clovegarlic
1/4 cupmedium sweet onion
2 cupspotatoes large diced
1/8 cupcelery
1/8 cupcarrots
2-4bay leaves
1 tspfresh thyme
2 tbsoil
2 tbsCornstarch
to tastesalt & pepper,hot pepper

Saved

Steps

45 min

1

Place chicken in bowl and with salt and pepper, curry and cumin, Set aside (you can sit in refrigerator overnight,
2

Take the garlic, onion, celery and carrots and put them in a food processor until mix (not too fineP
3

Place the oil in pan over medium heat, add onions, carrots, celery and garlic. Sauté until just done.
4

Place the chicken (already prepared) and thyme, bay leaves in pot, increase heat to high, add 1 cup hot water continue to sauté.
5

After it is almost done, add potatoes. Tighten with cold water and Cornstarch.