Ibirayi n'Inkoko

Instructions

1. 1 Heat oil in a heavy pot over medium-high heat. Season chicken pieces with salt and pepper and brown on all sides for eight minutes.
2. 2 Remove chicken and set aside. Add sliced onions to the pot and cook for seven minutes until golden and softened.
3. 3 Add garlic and curry powder, stir for one minute until fragrant, then add chopped tomatoes and cook for five minutes.
4. 4 Return chicken to the pot, add water, bring to a simmer, cover, and cook for twenty minutes until chicken is nearly done.
5. 5 Add quartered potatoes, cover again, and simmer for twenty-five more minutes until potatoes are tender and the sauce has thickened.
6. 6 Adjust seasoning with salt and pepper. Serve hot in deep bowls with ubugari or rice on the side.