1 3 pound chicken-cubed into bite size pieces
3 tablespoons vegetable oil
1 large onion-cut in fine half rings
1 teaspoon finely chopped garlic
1/2 teaspoon thyme
1/2 teaspoon rosemary
2 tablespoons curry powder
hot pepper (optional)
salt to taste
1/4 cup water
Season chicken with salt, curry powder, onions, rosemary, garlic, pepper and thyme.
Marinate for 2 hours, or in refrigerator overnight.
In a heavy skillet, brown the chicken pieces lightly in oil for approximately 20 minutes. Check constantly to make sure nothing sticks.
Add water and let simmer for another 20 minutes until tender.
Serve over white rice. (Serves 4)