This one-pot chicken has the most delectable, rich, spicy sauce
Kitty GreenwaldIT’S TIME TO break out your braising pot. Fall’s here, and the late-season vegetables, spices and aromatics in this particular braise—onions, peppers, tomato, ginger, garlic and curry powder—will wrap your kitchen in a cozy fog as they simmer away on the stove.
Chef Kwame Onwuachi first tasted this red curry while living in Nigeria. “It’s our mother sauce,” he explained. “It’s used throughout West Africa, actually.” Warming, aromatic and rich, the curry infuses chicken thighs as they braise in Mr. Onwuachi’s third Slow...
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