8 chicken thighs, washed and trimmed of fat Salt and fresh ground pepper 2 Tablespoons canola oil 2 onions, chopped 2 garlic cloves, chopped 1 Tablespoon chopped ginger 2 Tablespoons curry 2 bay leaves 4 cups gf chicken stock
Heat a deep skillet or Dutch oven over high heat and add oil. Season chicken pieces with salt and pepper. When oil is hot, add chicken and brown on both sides, about 10 minutes. Remove the chicken from the pan and pour off all but about 1 Tablespoon of oil. Add onions, garlic and ginger and saute until soft. Add curry and toss and cook just until fragrant. Add chicken, bay leaves and stock. Adjust seasonings and bring to a boil. Reduce heat to simmer and cook for about 1 to 1-1/2 hours or until chicken is very done.