Filipino Chicken Curry with Potatoes and Peppers

Method

1. 1

   Step 1: Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Add the potatoes in a single layer and sear for 8 to 10 minutes, turning occasionally, until golden on most sides. Transfer to a plate.

2. 2

   Step 2: Season the wings with pepper and 1 tbsp of the fish sauce. Brown them in the same pot for 6 to 8 minutes, turning once, until the skin is spotty and golden. Transfer to the plate with the potatoes.

3. 3

   Step 3: Add the remaining 1 tbsp oil, the onion, garlic and ginger. Cook for 3 to 4 minutes until the onion softens, then stir in the curry powder and cook 1 minute until it smells toasty rather than raw.

4. 4

   Step 4: Pour in the coconut milk, stock, remaining 1 tbsp fish sauce and the star anise, scraping up the browned bits. Return the chicken, bring to a simmer, cover and cook on low for 15 minutes.

5. 5

   Step 5: Add the potatoes and simmer uncovered for 12 to 15 minutes, until a knife slides through a potato and the thickest drumette reads at least 165F.

6. 6

   Step 6: Stir in the bell pepper for the last 4 minutes so it stays bright and slightly crisp. Taste and add more fish sauce a teaspoon at a time; it should be savory enough to need rice.

7. 7

   Step 7: Remove the star anise, scatter with torn mint and serve in bowls with steamed rice alongside.

• #gluten-free
• #dairy-free
• #comfort-food
• #weeknight