Malaysian Chicken Curry

Peel and cut the potatoes into wedges — a waxy potato like Yukon Gold is best since it holds its shape in the curry; if using starchy Russets, cut them into larger chunks so they don't fall apart during simmering.

Dice the onion.

Cut the tomato into wedges, if using.

If using a whole chicken instead of thighs or legs, chop it into equal-sized pieces so it cooks evenly; bone-in, skin-on chicken gives the richest flavor and juiciest curry.

Have the hard-boiled eggs ready, if using.

Heat the oil in a pot or pan until hot.

Add the diced onion and stir-fry until softened and aromatic.

Add the curry powder to the onions and stir quickly until its aroma is released.

Add the chicken and stir well to coat it in the curry powder and onions; cook for about 1 minute.

Add the water and bring the curry to a boil.

Reduce the heat to low and add the potatoes, along with the tomato and hard-boiled eggs if using.

Cover and simmer gently over low heat for about 30 minutes, or until the chicken is tender — simmering low and slow lets the flavors blend and the sauce thicken. If the curry is still too watery, keep simmering until it reaches your desired thickness.

Stir in the coconut cream (or coconut milk) and salt near the end of cooking, mixing gently so the coconut cream doesn't curdle.

Serve hot with steamed rice. Leftovers keep well in a freezer-safe container for up to two weeks — thaw overnight in the fridge before reheating.