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.
For this recipe, you can use a combination of legs and thighs if you’d prefer. We use boneless, skinless chicken thighs to keep things simple, but mix-and-match to meet your taste! We at most of the potatoes the first night, then served with mashed potatoes when we had leftovers.
Original recipe comes from cooking.nytimes.com https://cooking.nytimes.com/recipes/1021842-jamaican-curry-chicken-and-potatoes
Sounds tasty.
How much chicken do you use? You’re very precise on the amount of other ingredients, but not the chicken.
The amount of chicken is flexible, but I aim for around 1 1/2 – 2 lbs. And then again, it can also depend on how big your pan is.