Ingredients
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4 cloves garlic, finely chopped
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1 small onion, peeled and finely chopped
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1 (1 - inch) piece ginger, peeled and finely chopped
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2 tbsp curry powder
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1/4 cup canola oil, divided
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1 (1.75 lb) pkg bone-in, skin-on chicken thighs
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1 (13.5 oz) can lite unsweetened coconut milk
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1 tbsp fish sauce
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2 tsp brown sugar
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2 medium russet potatoes, peeled and cut into 1-inch pieces
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1 cinnamon stick
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2 star anise pods (optional)
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Chopped cilantro, to garnish
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Cooked white rice, to serve
Steps
1
In a food processor, combine the garlic, onion, and ginger. Pulse until mixture is a smooth paste. Add the curry powder and 2 tbsp oil. Season with salt and pepper. Pulse until paste is combined. Pat the chicken thighs dry with paper towels and season with salt and pepper. In a medium bowl, combine chicken and curry paste. Toss to coat. Cover and refrigerate at least 30 min.
2
In a large Dutch oven, heat remaining 2 tbsp oil on medium. Remove chicken from marinade and pat off excess paste. In batches as needed, add chicken to Dutch oven, skin-side down, and cook 5–6 min. per side, until golden brown. Transfer chicken to a plate.
3
To Dutch oven, add the coconut milk. Using a wooden spoon, scrape up any bits on bottom of pot. Add the fish sauce, brown sugar, and ½ cup water. Bring mixture to a boil, then reduce to a simmer. Add the potatoes, chicken, cinnamon stick, and star anise, if using. Season with salt and pepper. Simmer 30–35 min., until tender. Remove star anise and cinnamon sticks before serving. Garnish with the cilantro and serve curry with the rice.
