MY MOTHER'S CHICKEN CURRY

My Mother's Chicken Curry image

Provided by Anita Lo

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
1 medium white onion, chopped
4 tablespoons curry powder, preferably Malaysian
6 bone-in, skin on chicken thighs, about 2 pounds
1 bay leaf
2 Idaho potatoes, peeled and cut into large pieces
3 tablespoons unsweetened coconut milk
kosher salt
Freshly ground black pepper

Steps:

Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5-10 minutes.
Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.