Madras Curry, Certified Organic - 8.5 oz

Browned Chicken Thighs with Potatoes and Tomatoes

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Serves 4

- 8 chicken thighs, cut into strips

- 2 pounds fingerling potatoes

- 1-1/2 pounds cherry tomatoes

- 2-3 cups yellow pearl onions

- 3 TBSP grassfed organic ghee

- 5 TBSP Madras Curry

- 1/2 tsp salt

- 1 TBSP whole black peppercorn

Prep: Cut chicken thighs into strips, and place in a bowl. Toss with 4 TBSP Madras Curry and salt. Boil a medium pot of water and boil potatoes for 20 minutes, or until fork tender. Prepare the pearl onions by submerging in boiling water for 3 minutes, then drain, cool with cold water, cut off the root end, and pop out the onions with your fingers. Rinse the cherry tomatoes.

Cook: Preheat the oven to 400°F. In a large dutch oven, heat ghee on medium-high heat and place chicken strips in a single layer. Brown on one side, then flip and brown on the other side. Stir in potatoes, onions, and tomatoes. Stir in one more spoonful of Madras Curry. Cover, and cook for 30 minutes. Uncover, and cook for 10 more minutes. Let cook for 10 minutes before serving. Season with salt and black pepper to taste.

Vegetables in a Hurry

Select one or more vegetables, such as:

• - potatoes

• - cauliflower

• - green beans

• - leafy greens

• - okra

• - onions

• - tomatoes

Heat ghee/oil in a pan over medium heat. Add rinsed and chopped vegetables. Then add one spoonful at a time of Madras Curry until vegetables are lightly coated. Sauté until vegetables are cooked. Season with salt and pepper to taste. Optionally, garnish with cilantro and sprinkle with garam masala.

As a Marinade: Use at least 3-4 TBSP per 1 lb of meat, such as chicken, beef, pork, or lamb. Thoroughly coat meat on all sides, and marinate in the refrigerator for 1-4 hours. Season with salt and pepper to taste, and then cook completely before serving.

As a Sauce: Melt 4 TBSP ghee and stir in 1 tsp Madras Curry. Drizzle on top of meat or veggies.

A few more ideas...

• - Stir into hot rice or lentils.

• - Fry cubed meat in ghee. Then mix 2 teaspoons of Madras Curry with 15 oz of coconut milk, and pour over meat. Simmer on low, covered, for 40-60 minutes or until meat is tender and thoroughly cooked. Season with salt and pepper. Serve with rice and garnish with cilantro. Optionally, add sugar or honey to make a sweeter curry.

• - Toss roasted vegetables from the oven with melted ghee and a few spoonfuls of Madras Curry>—just enough to lightly season the veggies. Return to oven for 5-8 more minutes for a final crisp.