I use boneless skinless chicken thighs but bone-in chopped up chicken pieces are even better. Preparation is still the same. Cut up chicken (7-8 pieces of thigh meat), marinate for a few hours with wine, soy or Maggi sauce, fresh ground pepper. When ready to cook, add corn starch to coat the chicken.
Prepare other ingredients: 3 medium-sized potatoes cut into wedges; 3 small onions, cut into wedges; 2 medium tomatoes, diced; 2 slices of ginger, 8 oz of coconut milk,
Heat up a non-stick pan, add oil then potatoes. Remove potatoes when brown.
Add oil to pan, leave heat on high, add 3 heaping teaspoons of Indian curry powder (more if you like it hot), add chicken, stir to make sure chicken is coated with curry.
If you have an Instant Pot, turn on sauté, add a tablespoon of oil to pot, when pot is hot, add onions and brown. Add tomatoes, then chicken and potatoes, coconut milk and a dash of soy sauce. Turn off sauté. Put lid on pot, cook at high pressure for 5 minutes. Release pressure at the end of 5 minutes in order not to overcook chicken. Sauce should be just about right but if it's not thick enough, remove all the solid ingredients, turn off pressure cook and turn on sauté to reduce sauce. Pour sauce on chicken and it's done!
If you are not using an Instant Pot, sauté onions till brown in a heavy pot, preferably cast iron enamel (e.g., Le Creuset), add all the ingredients as above. Cover and turn heat to a simmer on stove, stirring occasionally or put the covered pot in a 350 degree oven for 20 minutes. Remove from oven and it's ready to serve.
Note: In the stove top or oven method, it's possible that the potatoes are not always cooked the same time as the chicken. You may need to remove the chicken and just simmer the potatoes for 5-10 minutes more in the sauce. The good thing with the Instant Pot method is both chicken and potatoes are ready in the 5 minutes of high pressure cooking.
