Curry-Braised Chicken with Tomatoes and Potatoes

This comforting, low-effort braise takes inspiration from Mauritian chicken daube. In the 18th century, French colonizers brought the hearty braise called daube to Mauritius, an island nation in the Indian Ocean. Over time, Mauritians adapted the dish to utilize local ingredients and suit local palates. Our version relies on curry powder rather than a handful of spices. We use bone-in, skin-on chicken thighs and sear them on both sides, then remove the skin. The skin would become soggy with simmering; discarding it before braising prevents the dish from becoming greasy. Serve with basmati rice.