At Christmas, we invested in an All-Clad stainless steel turkey roaster. When we bought it, my thought was that it would get used periodically during the year to make large one-pan dinners. This Jamaican Curry Chicken and Potatoes recipe was the perfect opportunity to test out my theory. And, guess what? It worked! Like a charm. I was able to caramelize the onions, brown the chicken, and then cook the dish. The really great thing was that the pan not only handled the cooking well, but it was big enough so we had no worries about spillovers or anything like that! Loved it and ready to go again!
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Jamaican Curry Chicken and Potatoes
- Chicken thighs
- Kosher salt and black pepper
- 2 tbsp olive oil plus more as needed
- 1 large onion sliced
- 4 garlic cloves minced
- 2 tbsp Curry powder
- 1 tbsp Chipotle peppers Buy a small can, use what you need, freeze the rest in a plastic baggie. Adds a nice depth of flavor.
- 4 medium Yukon Gold or white potatoes washed and quartered
- 1 to 2 quarts chicken stock reduce or add liquid depending on pot size
- 1 dried bay leaf
- 2 fresh thyme sprigs May substitute 1 tsp. dried thyme
- 1/4 cup cornstarch
- Place chicken in a large bowl. Season chicken with the garlic powder, salt (depending on taste) and 1/2 teaspoon pepper, making sure the chicken is evenly coated. Let sit to come to room temperature.
- Heat a deep Dutch oven or heavy pan over medium heat. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
- If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
- Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
- Add reserved onions and garlic to the pan. Add chipotle peppers and potatoes, and stir to evenly coat chicken and potatoes in spices.
- Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Cover and cook for 30 minutes or until chicken is tender. Taste and adjust the curry powder, salt and pepper as needed.
- In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. Stir slurry in, about 1 tablespoon a time and bring back to a boil, adding more until desired thickness is reached. Retrieve bay leaf and thyme stems and discard.