Ingredients

The following ingredients have 5 Servings
  • 2 pound (1-kg) bone-in skin-on chicken thighs and/or legs ((*Footnote 1))
  • 1/2 tablespoon Madras curry powder
  • 1/2 tablespoon paprika powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 onion (, sliced)
  • 1 tablespoon ginger (, minced)
  • 3 cloves garlic (, minced)
  • 1 tablespoon paprika powder
  • 2 tablespoons Madras curry powder
  • 1 cup chicken stock
  • 1/2 can (270-millimeter / 9 ounce) coconut milk
  • 1/4 cup unsalted natural peanut butter
  • 1/4 cup oyster sauce
  • 2 bay leaves
  • 1 (14 ounces / 400 grams) russet potato (, peeled and chopped)
  • 2 bell peppers (, chopped)
  • Chopped parsley for garnish ((Optional))

Instruction

  • Preheat the oven to 350 degrees F (180 C).
  • Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
  • Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
  • Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
  • Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
  • Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
  • Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it’s well blended with the sauce. Bring to the boil.
  • Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
  • Serve hot over steamed rice.