THYME CHICKEN CURRY.

Ingredients Chicken, chopped up in reasonable sizes 2 tbsp of curry powder 1 tbsp of thyme Rosemary 3 cloves of garlic, chopped 1 teaspn of black pepper 1 tbsp of cumin powder 1 medium size onion chopped 2 tomatoes 1 tbsp of tomato paste 1 bunch of dhania 1 bellpepper/hoho 1 tbsp of cinamon Salt to taste METHOD. 1:place your chicken in a pot, add water to half the size of your chicken occupies, add Rosemary, garlic, cumin, blackpepper, thyme, salt and cinnamon. Set on medium-low or medium-high heat... Depending on the time you have... But note that medium-low heat is the best. 2:once it's done boiling and is almost cooked, turn off heat and remove the pieces of chicken and remaining stock and place aside. In that same pot... Place the chopped onion and dhania stems and very little oil and the curry powder ... If you had kienyeji chicken.. I advice not to put oil since it's naturally oily. Note we are using the same pt we used to boil so as to take advantage of the flavour remaining in the pot. 3:Cook the onions till golden brown then add your chopped bell pepper, cook it for a short while since it tends to get bitter if overcooked. 4:Add the tomatoes and paste and the stock. If you don't have stock... Water will do. Cook till the tomatoes soften and thicken. 5:Add your pieces of chicken and reduce the heat so as to facilitate time for absorption of the spices. 6:Let it sit for about 3-7 min while stirring after a few minutes then turn of heat... Sprinkle the dhania leaves and serve HOT!!! BY ROGZYS_KITCHEN