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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.
4
Servings
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.
50 minutes
Ingredients
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2
teaspoons neutral oil
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2
pounds bone-in, skin-on chicken thighs, trimmed and patted dry
Directions
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01In 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.
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