Ingredients
2 Tbs Vegetable Oil
2 Tbs butter
2-1/4 tsp curry powder
2 tsp ground coriander
1/2 tsp whole cloves
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
1/2 tsp salt
1 cinnamon stick
1 Tbs grated fresh ginger
1 Large yellow onion (diced)
1 lb chicken
1 lb yukon gold potatoes
8 oz can tomato sauce
8 oz water
Preparation
On stove top heat vegetable oil and butter in dutch oven at medium high. Add onion and cook until soft (4 min.). Add dry spices (curry powder, coriander, cloves, black pepper, red pepper flakes, salt, and cinnamon stick) and grated ginger. Stir a few time and let cook for 5 minutes. Add tomato sauce and water, scraping bottom of pan.
Peel potatoes. Chop chicken and potatoes into bite size chunks. Add potatoes and chicken to the sauce once it begins to simmer. Simmer with lid on for about 40 minutes until potatoes are done. Turn off burner and let sit for a few minutes before serving.
