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Today's special | Chicken Curry
There’s nothing more satisfying than a good pot of home-cooked curry, and this recipe, courtesy of my mom, is my absolute favorite. 
Curries take a bit of time but require very little effort, since for most of the cooking time, you can leave the stove unattended. Make a large batch – this dish makes for fabulous leftovers.


1½ lbs. chicken thighs, de-boned and de-skinned
2 stalks scallions
1 tbsp. wine
3 carrots
2 large potatoes
1 large onion
2 tbsp. madras curry powder
2 tbsp. cornstarch paste (cornstarch mixed with water)
salt and pepper to taste
45 min–1 hr.


1. Add the scallions and the wine to a large pot of water. When the water is boiling, add the chicken thighs. Cook until the thighs have turned white (it’s all right if they’re still a little pink on the inside). Remove the chicken and set aside.
2. Peel and chop the potatoes into 1½" cubes. Chop the onion roughly. Slice the carrots on the diagonal into ¼" thick pieces.
3. In a skillet, heat 1 tsp. oil on medium-high and sauté the potatoes until they’ve turned translucent (approx. 5 minutes). Remove and set aside.
4. In a stockpot, heat 1 tbsp of oil on medium; add the onions and cook until translucent.
5. Add the carrots and cook until softened.
6. Add the chicken, potatoes, and curry powder and stir-well. Cook for 2 minutes.
7. Add enough water to almost, but not quite, cover the ingredients in the pot. Simmer on low until all ingredients are very tender (approximately ½ hour to 45 minutes), stirring periodically.
8. Add salt and pepper to taste. Pour in the cornstarch paste and cook until mixture thickens (a minute or two). Serve over large bowls of rice.


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