Here is said recipe, it's from Food and Wine Magazine, originally.
(makes 4 servings)
1/4 cup vegetable oil
4 whole chicken legs, separated into drumsticks and thighs (we just used
chicken thighs)
Kosher salt and freshly ground pepper
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon finely grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 cup crushed tomatoes
1 cup water
one 19-oz can chickpeas, drained and rinsed
1 pound medium red potatoes (about 4) peeled and quartered
1 tablespoon chopped cilantro
Steamed rice, for serving
1)In a large skillet, heat the oil. Season the chicken pieces with salt and pepper. Add half of the chicken to the skillet and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate. Repeat with the remaining chicken
2) Add the onion to the skillet and cook over moderately high heat until just browned, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the coriander, cumin, turmeric and cayenne and cook, stirring, for 1 minute. Add the crushed tomatoes, water, chickpeas and 1 teaspoon of salt. Add the chicken pieces and any juices. Nestle in the potatoes andbring to a boil. Cover and simmer over low heat, turning the chicken and potatoes once, until the chicken is cooked through and the potatoes are tender, about 25 minutes. Spoon the curry onto a platter and sprinkle with the cilantro. Serve at once with steamed rice.
