Note: I was sent an 11-Inch NanoBond Skillet from Hestan Culinary in order to write this post. Opinions are mine alone.
Before I get to this awesome recipe for One Pot Jamaican Curry Chicken and Potatoes, I wanted to share with you a new addition to my kitchen that I’m madly in love with. One of the most important tools in any cook’s kitchen is a skillet. I use my skillets more than any other pot/pan in my house (although my Dutch oven gets a pretty good workout too). So having a good, sturdy, evenly cooking skillet is super important. I’m not exactly kind to my pots and pans… they get frequent use, and my husband isn’t the best at remembering not to use metal utensils on my non-stick cookware (sigh)… so having a skillet that can put up with some abuse is really important to me.
Which is why I’m so excited to share the 11-Inch NanoBond Skillet from Hestan Culinary, handcrafted in Italy. Not only is it beautiful, the NanoBond technology makes this skillet darn near indestructible.
Here are some of the features:
- Molecular titanium bonds thousands of nanolayers for a lifetime of beauty
- 400% stronger than stainless steel
- 35% better heat conduction than aluminum-clad cookware
Additionally, the skillet is high-heat tolerant to 1050°F! So it’s perfect for searing meats or even cooking right on the grill.
To test out my new skillet, I wanted to make something I’ve been craving for a while now: Jamaican Curry Chicken and Potatoes.
This one pot (or skillet) wonder simmers chicken and potatoes in a seasoned curry sauce until the chicken is fall-off-the-bone tender.
Ingredients:
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 pounds bone-in, skinless chicken thighs and drumsticks
- 2 tablespoons olive oil, divided
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 1/2 tablespoons Jamaican mild curry powder (I used Jamaican Choice)
- 1 habanero pepper
- 2 medium Yukon Gold Potatoes, washed and cut into bite sized pieces
- 2 cups chicken broth
- 1 bay leaf
- 2 fresh thyme sprigs, plus more for garnish
- 1/4 cup cornstarch
- cooked rice, for serving
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