Curry Chicken Stew

1. Prep the vegetables by washing then dicing the carrots and cubing the potatoes.

2. Remove the skin from the chicken thighs and drumsticks. Slice the bone-in chicken thighs in half.

3. Add all the chicken into a bowl, season with half of the seasoning blend listed and add the green seasoning. Mix until well coated.

4. On medium to medium-high heat in a heavy bottom pot, add 4 tablespoons of oil, once the oil is slightly heated. Sprinkle in the curry powder and toast.

5. Next, add the chicken into the heavy, bottom pot and brown on each side for 2 to 3 minutes.

6. Add the chicken bouillon powder into the water and mix well. Then add the chicken broth into the same bowl the chicken was marinating in to pick up all those seasoning pieces.

7. Pour the broth into the heavy bottom pot with the curry chicken cover and cook for 25 minutes.

8. Uncover, stir and add in more broth and seasoning as needed. Now, add in the carrots and potatoes and mix slightly. Cover and cook for an additional 12 to 15 minutes.

9. Uncover and pour in the cornstarch slurry and mix gently.

10. Bring it to a boil for two minutes. Serve while fresh and hot.