Trinidadian-Style Curry Chicken

• Pat chicken* dry with paper towels. Carefully cut into 4-5 pieces at the joints of the wing, drumstick, thigh, and breast. (TIP: See a feather? Simply grip the end using a paper towel and pull!) Season all over with half the garlic powder, half the curry powder, salt, and pepper. • Heat a large drizzle of oil in a large pot over medium- high heat. Add chicken, skin sides down, and cook, undisturbed, until browned, 3-5 minutes. Carefully flip chicken. (For 4 servings, cook chicken in batches.)

• Add another drizzle of oil, onion, and potatoes to pot with chicken; season with remaining garlic powder, remaining curry powder, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies begin to brown, 5 minutes. (If spices begin to burn, lower heat and add a splash of water.) • Add A Dozen Cousins Trini Chickpea Curry, 1⁄2 cup water, and 1⁄2 tsp sugar (1 cup water and 1 tsp sugar for 4 servings). Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until potatoes are tender and chicken is cooked through, 10-15 minutes. Taste and season with salt and pepper if desired.