Yellow Curry Chicken with Potatoes

This sunny yellow curry practically cooks itself, and its pleasing flavor blossoms even more the day after it is made. It is terrific with shrimp as well as with chicken. Stir in the shrimp at the end when the potatoes are tender, and cook only until the shrimp turn pink and are cooked through. Serve with a big bowl of rice, or couscous, or noodles, and slice up a cucumber or two for cool contrast as you savor your curry.

• 2 3/4 cups unsweetened coconut milk

• 3 tablespoons yellow curry paste, or three tablespoons curry powder, hot or mild

• 6 boneless chicken thighs, or about 1 pound boneless chicken breast, cut in big, bite-sized chunks

• 2 cups chicken broth or water

• 2 medium potatoes, peeled and cut into big, bite-sized chunks (about 1 1/2 cups)

• 1 medium onion, cut lengthwise into thick wedges (about 1 cup)

• 2 tablespoons fish sauce, or 1 teaspoon salt

• 1 tablespoon palm sugar or brown sugar

In a medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste or curry powder, and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to coat it with the sauce.

Add the remaining 1 3/4 cups coconut milk, the chicken broth, the potatoes, onion, fish sauce or salt, and palm sugar or brown sugar, and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes.

Remove from the heat and serve hot or warm.

Serves 6 to 8