Ingredients
4 Skinless chicken thighs
freshly ground black pepper
1/2 cup chopped onion
2 small jalapeno peppers, seeded and finally chopped. (chop with seeds to a add a kick)
2 Tomatoes peeled and chopped
1 T olive oil
1 1/2 t curry powder
3 medium red potatoes, peeled and sliced 1/4 inch thick.
Preparation
Remove all visible fat from chicken liberally sprinkle with fresh ground pepper and set aside. Chop onion, jalapenos and prepare tomatoes and potatoes. Set aside. Heat oil in 12" heavy skillet preferably with straight sides. Add chicken thighs and brown about two minutes per side. Add chopped onions, jalapenos and tomatoes to the skillet, moving the chicken so they can cook move evenly. Stir in curry powder. Cook about 2 minutes. Add sliced potatoes to pan, genly stirring them into the other ingredients, cover and cook over low heat 25 to 30 minutes, or until chicken and potatoes are done.
