Used carrots, jalapenos and potatoes fresh from the garden.
2 tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
2 jalapenos, seeded and minced
2 inch piece fresh ginger, minced
2 tbsp west indian curry powder
12 skinless chicken thighs
1 tsp. dried thyme
2 large potatoes, peeled and chopped (or more if desired)
1 cup of chopped carrots
sea salt and freshly ground black pepper to taste
2 cups of water, or more if needed
Heat olive oil in a large saucepan. Saute onion, ginger, jalapeno and garlic in oil until softened. Add curry powder, brown for a couple minutes. Add chicken pieces to saucepan, and brown for a few minutes over medium heat, until no longer pink. Add lime juice, water, potatoes, thyme and a little sea salt, and bring to a slow boil over medium heat. Make sure the water level covers the chicken. Cover pot, lower heat and simmer for 10 minutes. Add carrots, and simmer 10 minutes more, removing lid if you want to reduce the sauce. Adjust seasoning and serve.