Curry Anyone?

MMMMM Curried Chicken!  I get all excited just thinking about the smell of it cooking. I'm going to let you guys join me on the foolery journey of improvisation that led me to this delicious meal. So the challenge here was budget which meant using what I had in my pantry and a poor quality curry powder that needed some kick.  As a disclaimer All spice is not a traditional curry ingredient but hey it's what I had!

4 whole Chicken Thighs or Breasts(Diced into manageable pieces)

Season with:

2 tsp Salt

1/2 Habenero Pepper

1 Tbs White vinegar

2 garlic cloves minced

1 tsp garlic powder

3 tsp dried cilantro leaves

3 turns olive oil in a large skillet

Sauce:

1 whole yellow onion diced

3 garlic cloves minced

1/2 Habenero pepper

4 tbs tomato paste

1 tsp cinnamon

1 tsp all spice

4 to 5 tbsp of curry powder 

Juice of one lime

3 tbsp peach preserves

2 cups chicken broth

3 cups water

2 medium Russet  potatoes, peeled and quartered

salt and pepper to taste

Begin by seasoning the chicken with salt, the peppers, fresh and powdered garlic, cilantro leaves and believe it or not vinegar for acidity. Sear them in pre-heated olive oil in a huge non stick pan(medium high heat). Remove the chicken pieces and add diced onions, cook until just translucent. Add fresh garlic then tomato paste for richness and brightness in the sauce. Add spices and peach preserves and melt it all down in chicken broth and lime juice stirring to help it along.  Let that concoction boil for about 4 minutes.  Add water and boil for another 2 minutes. Season to taste with salt. Return golden chicken pieces back to the sauce and finish in the oven preheated at 300 degrees. After 15 minuets add peeled and quartered russet potatoes covering in the sauce and let cook until they are tender.  The flavor was rich, intense sweet and spicy. Serve over rice with fried ripe plantains.