chicken curry

i know.  it's like the most basic dish ever.  but i don't want this to be a one-time-hit so i'm writing every little thing i did.  so can repeat the perfection again, and again, and again.

at least 4 hours before:

• rub chicken pieces with salt, pepper, spanish paprika, fennel powder, curry powder, and cumin.  sprinkle dried sage,  rosemary, oregano, and whatever herb whose bottle says it is good for poultry.
• rough chop some onions, garlic and ginger and slip in the pieces in between the skin and the flesh of the chicken
• keep in the ref till cooking time so the chicken can absorb all the flavor.

2 hours before mealtime:

• heat a bit of oil in a deep, wide pan and slide in your seasoned chicken.  keep the fire on low, switching the chicken on its sides to evenly brown and cook.  let simmer for an hour tops.

an hour before mealtime:

• remove chicken pieces, add about a cup of water so the drippings get unstuck and all the flavor goes to the sauce, add a carton of coco cream [i used Karo], salt and pepper, and slivers of red bell peppers.
• drop in equally sized potato and carrot slices,  scrape off the bottom as you bring the sauce to a simmer [now all that flavor will get into the potatoes and carrots as well.]
• taste-test and add more water if it is too rich, and more salt and pepper if needed.
• add back the chicken pieces when the potatoes and carrots are half-way done. keep to a gentle simmer for 5 minutes to allow the chicken to soak the flavor back in.

serve hot, with plenty of rice, and with a tangy or tart side dish to help cut the richness of the dish.