Chicken curry

This is a very easy recipe for chicken curry and it is so tasty. It works best to use a cast iron pot (dutch oven) or a deep saute pan but this can also be done with a frying pan and eather a crock pot or a baking dish.

Ingredients:

4 chicken legs
Palm oil
1 onion, chopped
1 clove minced garlic
Chicken or vegetable broth (enough to cover chicken legs)
1 can of tomato sauce
1 tbsp curry powder
1 tsp turmeric
3-5 cloves
1 bay leaf
Whatever veggies you like. I used carrots, frozen mixed veggies and okra. The okra helps to thicken the sauce.
Some maple syrup, molasses, or honey is optional to sweeten things up a bit.
Corn starch mixed in cold water is also optional to help thicken it.

Directions:

Pan fry the chicken legs and saute the onion and garlic in the palm oil. Salt the onion a bit to help it release the water and soften faster.
Add in everything else. You may need to add in a bit more broth to cook the veggies.  Just keep in mind that if you use frozen veggies they will release water as they defrost. If the chicken is already cooked through then the dish is ready to eat when the veggies are cooked, but the flavor improves greatly with at least 2 hours of cooking.
Cover it and cook on low. Make sure to stir it every once in a while and make sure it has eniough liquid. 
If you want to cook this all day in a crock pot throw everything in and turn it on high untill everything starts to get heated up. Leave it on low all day. Just make sure you give it enough time to cook the chicken.

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