There are a million ways to make curry, and here is one of them. It’s more of a sprinkle and go method, for that after work craving that won’t go away! Special thanks to my cousin who taught me this method!
Step one: wash chicken with apple cider vinegar and water. Pat dry. In a bowl, sprinkle on 1 tablespoon of curry powder, 1 tsp garlic powder, and black pepper to your liking.
Let it sauté, turn down the heat so it won’t burn, about medium now. Add a little boiling water, about 1/3 cup to prevent sticking and to allow it to cook. Let that cook down before adding more. If you want a gravy you will need about another 1/3 cup later. And maybe even more after that to get the gravy the right thickness.
Add potatoes if you want, either the small whole potatoes, or russet cut into 8 pieces. Cook on medium to medium low, covered for about 10-15 minutes.
Here we used:
1 pound chicken legs (I prefer to remove the skin)
1 medium onion, chopped (or diced–depending on your taste and/or OCD!)
2-3 green onions, chopped on the bias
2 russet potatoes or 6-8 tiny whole potatoes
2-3 garlic cloves, chopped
I tbsp curry powder, 1 tbsp garam masala
Garlic powder, black pepper, cumin, cinnamon, salt