Curry Chicken and Potatoes

Stop me if this has happened to you: it seems like the only two ingredients you have in the house are chicken and potatoes. Why not do something interesting with it?

Ingredients

2–3 lbs bone-in, skin-on chicken thighs and drumsticks

1/4 cup vegetable oil

2 medium onions, chopped

8 cloves garlic, chopped

1/4 cup mild curry powder

2 tbsp hot curry powder

1 tsp freshly ground black pepper

Salt, to taste

1 cup chicken or vegetable broth

5 medium russet potatoes, peeled and cut into 1-inch pieces

Preparation

1. Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Pat the chicken dry and season generously with salt. Working in batches, sear the chicken until deeply browned on all sides, about 4 minutes per side. Transfer to a plate.

2. Reduce the heat to medium. Add the onions and garlic to the pan and cook, stirring occasionally, until softened, about 5 minutes. Add both curry powders and the black pepper and cook, stirring constantly, until the spices are fragrant and toasted, about 2 minutes.

3. Return the chicken to the skillet. Pour in the broth and bring to a simmer.

4. Add the potatoes, nestling them into the liquid. Cover and simmer over medium-low heat until the potatoes are easily pierced with a fork and the chicken is cooked through, 20–25 minutes. Taste and adjust seasoning.

5. Serve with warm naan.

Notes

Inspired by All Recipes.