Making a milder curry chicken today. I can zip mine up later with one of the sauces i got. My brother's stomach isnt upto handling really spicy today sooo.
6 big skinless boneless thighs cut in half
About 2 cups of Peruvian dried yellow taters (rinsed and soaked)
2tbs vadouvan masala
1 tsp Aleppo powder
1 tsp garam masala
1 whole yellow onion
1 small green bell pepper
1-2 tbs of minced garlic
No salt added chicken bone broth
Redboat 40n Fish sauce to taste.
3 cups of short grain rice....fresh outta Jasmine
Brown thighs in some rice bran oil and remove from pan
Saute about 3/4 of the onions and white part of the scallions until soft
Add the minced garlic
Add da powdas and some additional, butter or oil if needed for a few minutes
Deglaze with the bone broth and bring to a boil for a couple minutes to break down the onion
Add them lovely papas seca to the stock for a few minutes before adding back the split thighs.
Simmer until the taters are almost done
Add the remaining onions, some scallions and green peppers
Add fish sauce to taste...Probably a tbs or two.
Rice and taters soaking atm
To be continued.
Edited by ShowMeDaSauce, 03 March 2019 - 03:43 PM.