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| Prep Time | 20 |
| Cook Time | 40 |
| Passive Time | 40 |
| Servings |
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Ingredients
- 8 chicken thighs, cut into strips
- 2 pounds fingerling potatoes
- 1-1/2 pounds cherry tomatoes
- 2-3 cups yellow pearl onions
- 3 TBSP Ghee
- 5 TBSP Madras Curry
- 1/2 tsp Himalayan pink salt
- 1 TBSP peppercorns, black whole
Ingredients
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Instructions
Prep:
- Cut chicken thighs into strips, and place in a bowl. Toss with 4 TBSP Curry in a Hurry Madras sauce and salt.
- Boil a medium pot of water and boil potatoes for 20 minutes, or until fork tender.
- Boil a small pot of water, and prepare the pearl onions by submerging in boiling water for 3 minutes, then drain, cool with cold water, cut off the root end, and pop out the onions with your fingers.
- Rinse the cherry tomatoes.
Cook:
- Preheat the oven to 400°F.
- In a large dutch oven, heat ghee on medium-high heat and place chicken strips in a single layer. Brown on one side, then flip and brown on the other side.
- Stir in potatoes, onions, and tomatoes.
- Stir in one more spoonful of Curry in a Hurry Madras sauce.
- Cover, and cook for 30 minutes.
- Uncover, and cook for 10 more minutes.
- Let cool for 10 minutes before serving.
- Season with salt and black pepper to taste.
