Preheat oven to 325° F.
Place a 6 quart enameled cast-iron pot or Dutch oven over medium-high heat and add ½ the oil.
When heated, sear the chicken in batches until brown, (about 3 minutes per side) and place on a plate.
Place the remainder of oil in stockpot and add onions and 1 teaspoon Morton Kosher Salt.
Sweat onions for 5 minutes until translucent, stirring often.
Add peppers, carrots, garlic, and curry powder and continue to cook for 5 minutes, stirring often.
Add diced tomatoes and bring to a simmer. Simmer until the sauce begins to thicken, about 10 minutes.
Add chicken thighs, stir, and place lid on the pan.
Place in the oven for 30 minutes.
Remove lid from pan, stir, and return to the oven without the lid.
Cook for 20 minutes, or the chicken thighs are cooked through and tender and the sauce is thick.
Serve over cheese grits.
© 2017 Morton Salt, Inc. trademark or registered trademark of Morton Salt, Inc.
We use Morton Kosher Salt as we prepare the chicken. The texture of kosher salt allows it to pierce the chicken, evenly distributing great flavor as it cooks.