Curried Chicken With Potatoes

Season chicken pieces liberally with salt, peppers, garlic powder and half the curry powder. Drizzle with half the olive oil and toss to coat. Sprinkle with cornstarch and toss to coat.

In large dutch oven, heat remaining olive oil over medium heat. Brown chicken all over, in batches if necessary, about 15-20 minutes.

Remove chicken from pot. Add onion and garlic and cook for 30 seconds. Add potatoes, bay leaf and 1/4 of the curry powder and cook until potatoes are lightly browned, about five minutes. Add chicken, oyster sauce, soy sauce and broth or water and simmer until thickened, about five minutes more.

Cover tightly and simmer for 15 minutes, stirring occasionally. Check seasonings, adding more salt, pepper or remaining curry powder if needed, and cook until chicken and potatoes are tender, about 15 minutes more. Serve at once with steamed white rice.

*Hacking raw bones can be daunting. If you have a sharp cleaver, use it. Be sure to make sharp, clean cuts to avoid bone shards, or simply ask your butcher to do it for you. Alternatively, use all chicken wing portions, or boneless chicken pieces. However, bone-in chicken will yield better flavor, and adds a touch of rustic authenticity.