Chicken Country Captian
The texture of Kosher salt pierces the chicken, allowing the curry flavors to distribute as it cooks.
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Ingredients
- 2 lbs. Boneless skinless chicken thighs
- ¼ cup Vegetable oil
- 1 cup Yellow onion– diced
- 1 tsp. Morton Kosher Salt
- ½ cup Yellow pepper– diced
- ½ cup Green pepper– diced
- 1 cup Carrots– peeled and cut into rounds
- 4 Garlic cloves– chopped
- 28 oz. can Diced tomatoes
- 2 tsp. Curry powder
Instructions
- Preheat oven to 325° F.
- Place a 6 quart enameled cast-iron pot or Dutch oven over medium-high heat and add ½ the oil.
- When heated, sear the chicken in batches until brown, (about 3 minutes per side) and place on a plate.
- Place the remainder of oil in the stockpot and add onions and 1 teaspoon Morton Kosher Salt.
- Sweat onions for 5 minutes until translucent, stirring often.
- Add peppers, carrots, garlic, and curry powder and continue to cook for 5 minutes, stirring often.
- Add diced tomatoes and bring to a simmer. Simmer until the sauce begins to thicken, about 10 minutes.
- Add chicken thighs, stir, and place lid on the pan.
- Place in the oven for 30 minutes.
- Remove lid from pan, stir, and return to the oven without the lid.
- Cook for 20 minutes or the chicken thighs are cooked through and tender and the sauce is thick.
- Serve over cheese grits.
