2 lbs. chicken
3 tbsp. curry powder
1 tbsp. cumin
1 sm. onion
2 cloves garlic
4 sticks scallions
2 tbsp. oil
Pepper
Salt
Gravy Master
Adobo seasoning
Water

1. Cut chicken into 1 inch pieces or sizes you desire.

2. Wash and remove fat and skin if necessary.

3. Add Adobo seasoning (as you like), 2 sticks scallions (chopped), 3 tablespoons Gravy Master. Let it stand for 15 minutes.

4. Mix curry powder, cumin, pepper, chopped onion, chopped garlic and 2 sticks scallions together. Add some water to dampen mixture.

5. Pour oil into pan to heat and when ready stir in the mixed ingredients. Let it cook for a minute, stirring constantly.

6. Add chicken to pan, sprinkle with salt to taste and mix together. Let it cook until all the liquid has been absorbed, stirring often to prevent chicken from sticking to pan.

7. Chicken can be served immediately, or 2 cups of water can be added to make a gravy. If water is added, cook for an additional half an hour on slow heat. The chicken can be left on heat until the desired amount of gravy is satisfactory to you.

WITH POTATOES:

1. Peel potatoes and cut into quarters.

2. Wash and add to pan at the same time as chicken, and cook as directed.

Note: Potatoes add thickness to gravy. Use as many as you wish. Serve with rice.