• 9 chicken thighs or one whole chicken
  • 3 tbsp. salt
  • 4 tsp. black pepper
  • ¼ cup clarified or standard butter
  • 4 cups onions, sliced
  • 3–4 tbsp. sugar
  • 3 tbsp. garlic, minced
  • 3 tbsp. ginger, grated
  • 2 tbsp. green jalapeno, minced
  • 1 bay leaf
  • 2 tbsp. Neo Masala
  • 4 cups tomatoes, diced or one 28 oz. can
  • 4 cups potatoes, cubed
  • 6 cups of chicken stock
  • 1–2 cans coconut milk


Wash chicken and sprinkle with salt and pepper; reserve remaining spices for later. In large pot over medium heat, sauté onions in butter until translucent. Add remaining salt and pepper, sugar, garlic, ginger, jalapeno, bay, and Neo Masala. Sauté until spices become aromatic. Add chicken, tomatoes, potatoes, 4 cups chicken stock, and coconut milk. Bring to boil, stirring occasionally. Lower heat and simmer, adding more stock as necessary. Cook until chicken is done, broth is thick, and flavors are well-blended. You may debone the chicken if you prefer. Serve over rice.