Browned Chicken Thighs with Potatoes and Tomatoes
thighs, cut into strips
yellow pearl onions
Himalayan pink salt
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.
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.