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Curry-Braised Chicken with Tomatoes and Potatoes

Curry-Braised Chicken with Tomatoes and Potatoes

By Diane UngerDecember 8, 2023

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

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.

Tip

Don’t forget to drain the tomatoes. If added to the pot, the juices will water down the braising liquid, resulting in thinner flavor and consistency.

Ingredients
  • 2

    teaspoons neutral oil

  • 2

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • 1

    large yellow onion, halved and thinly sliced

  • 1

    bunch cilantro, stems and leaves chopped, reserved separately

  • 1

    large jalapeño chili, stemmed, halved, seeded and thinly sliced crosswise

  • 1

    tablespoon curry powder

  • 1

    tablespoon minced fresh ginger

  • 3

    medium garlic cloves, minced

  • 1

    28-ounce can whole peeled tomatoes, drained and lightly crushed by hand

  • 1 ½

    cups low-sodium chicken broth

  • Kosher salt and ground black pepper

  • 1

    pound Yukon Gold potatoes, unpeeled, cut into ½-inch cubes

Step 1

In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the chicken skin side down and cook without moving until well browned, 5 to 7 minutes. Flip and cook until lightly browned on the second sides, about 5 minutes. Transfer the chicken skin up to a plate; remove and discard the skin. Pour off and discard all but 2 tablespoons fat from the pot.

Step 2

To the pot over medium, add the onion, cilantro stems and jalapeño; cook, stirring, until the onion is lightly browned, about 5 minutes. Add the curry powder, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, increase to medium-high and cook, stirring, until the moisture from the tomatoes evaporates, about 1 minute. Add the broth and ½ teaspoon each salt and pepper, then return the chicken and any accumulated juices to the pot. Bring to a simmer, then cover, reduce to low and cook, stirring occasionally, for 20 minutes.

Step 3

Stir in the potatoes, return to a simmer and cook, uncovered and stirring occasionally, until a skewer inserted into the chicken and potatoes meets no resistance, 20 to 25 minutes. Off heat, stir in the cilantro leaves. Taste and season with salt and pepper.