Chicken Curry Stew | Michigan Potatoes

Ingredients

• 1.5 pounds boneless chicken thighs
• 1 medium sweet onion, diced
• 6-7 medium russet potatoes, peeled and quartered
• 5 large cloves garlic, minced
• 1 Tbsp sea salt
• 1 tsp curry powder (if curry powder is spicy, you can halve the amount)
• 2 to 3 Tbsp dried black lime powder
• 2 6-ounce cans tomato paste
• 1 can (8 ounces) tomato sauce
• 1/4 cup white vinegar