Serves 4

2              tablespoons butter

2              tablespoons olive oil

4              chicken legs, halved at joint (you can remove the skin if desired)

1              large onion, coarsely chopped

1              large tomato, peeled, seeded, coarsely chopped

1              large clove garlic, finely chopped

1              teaspoon paprika

1              teaspoon tomato paste

1              bay leaf

2              tablespoons finely chopped fresh parsley

2              teaspoons coarse salt or to taste

½             teaspoon ground white pepper or to taste

Water as needed (about 3 cups)

1              tablespoon curry powder (hot or sweet)

1/2           cup warm milk

1              teaspoon fresh grated ginger (optional)

2              tablespoon cornstarch

Pinch crushed dried chili peppers ( piri piri )* (or hot sauce) or to taste 

1.  In a deep stew pot, heat the butter and the olive oil.  Add the chicken pieces and brown on all sides.  Transfer to a plate and reserve. Pour off all but 2 tablespoons any rendered chicken fat.

2. Toss in the onions and sauté them until lightly golden.  Stir in the chopped tomatoes and garlic.   Mix in the paprika, tomato paste, and bay leaf with ½ of the parsley. Cover and simmer the tomatoes for about 10 minutes over medium heat until they are married to the onions.

3.  Return the chicken to the pot. Season the chicken with the salt and pepper.  Add enough water to cup ¾ way up side of the chicken pieces.  Cover the pot and place over medium-high.  When the broth starts to boil, reduce the heat and simmer over medium-low for 30 minutes. 

4.  Meanwhile, in a small cup, combine the curry with1/2 cup warm milk. Then, in a separate small cup, dissolve the cornstarch with 2 tablespoons cold water.  Stir the curry into the pot followed by the ginger, cornstarch, and piri piri. Give the chicken a big stir and recover.  Continue to simmer over medium-low heat until the chicken is fork tender and nearly falling off the bone.Serve with fluffy rice ladling the sauce over.

Note:  You can also use boneless thighs but the bones do give added flavor.