3 large potatoes
3 large potatoes, peeled and cubed
1 1/2 tablespoons olive oil
1 1/2 tablespoons curry powder
1/2 cup sliced fresh mushrooms
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh thyme
2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon chili powder
1 tablespoon chopped fresh parsley
2 tablespoons curry powder
1 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried lemon zest
Heat oil in a large skillet over medium heat. Add potatoes and cook until browned, about 5 minutes. Stir in olive oil and curry powder; heat until slightly thickened. Stir in mushrooms and thinened with parsley. Stir in thyme, parsley and thyme.
Place chicken into pan; cook over medium heat, stirring constantly, for 10 to 15 minutes, or until chicken is browned. Remove chicken from pan; set aside.
In a large bowl, stir together curry powder, diced onion, mushrooms and parsley. Mix chili powder, chili powder, parsley, thyme, thyme and garlic powder. Mix chili powder, garlic powder, parsley, thyme and garlic powder.
Return chicken to pan; cook on medium-high heat for about 10 minutes. Remove chicken from pan; cool completely.
In a large saucepan, heat remaining oil over medium heat and melt butter or margarine. Stir in chicken and brown sugar. Garnish with chopped parsley and thyme. Simmer over medium heat for 10 minutes, stirring constantly.
Return drained chicken to skillet and cook until chicken is cooked through, about 10 minutes. Fry mushrooms and parsley in oil until browned, about 5 minutes. Fry mushrooms and parsley in water until tender, about 5 minutes.
Just before serving, transfer chicken mixture to a large glass dish or bowl and stir egg and chicken mixture together. Cover dish; refrigerate chicken marinate at