For the original article, see the blog here.
½ cup white vinegar
2 tablespoons soy sauce
½ cup lemon juice
6 chicken thighs
5-8 medium potatoes
2-3 green chiles, chopped into ½- to ¼-inch pieces
5 ounces yellow curry paste
Optional: 2-3 carrots, chopped into ¼-inch pieces
1. At least an hour before you start cooking, marinate the chicken in the mixture of vinegar, soy sauce and lemon juice.
2. Preheat the oven to 400 degrees.
3. In a large pot, boil the potatoes for 10-15 minutes, until tender enough to put a fork in.
4. While the potatoes are boiling, remove the chicken thighs to a bowl. One by one, rub them down on both sides with the curry paste.
5. Chop the green chiles into ¼-inch pieces and reserve.
6. Drain the potatoes and either cool in cold water briefly, or allow to cool until safe to handle.
7. Once the potatoes have cooled enough, cut them into ¼-inch cubes.
8. In a large pan, heat the oil on high heat. When the oil is hot, add an ounce of the yellow curry paste, mix it around, then add the cubed potatoes and cook for 5 minutes, turning occasionally, until the potatoes are lightly browned. Remove to a medium bowl.
9. In the same pan, add a little more oil, then add the chicken thighs for 2-3 minutes, flip once and cook for another 2-3 minutes, then remove to a medium bowl.
10. Put the cooked potatoes into the bottom of a large oven-safe pan or casserole dish and mix in the chopped green chiles. Place the chicken thighs, skin up, in the casserole dish. Cover and place in the preheated oven for 30 minutes.
11. Uncover and continue to bake for another 10 minutes, or until the thigh juices run clear when poked with a fork.
12. Remove from the oven, allow to cool briefly and serve with tzatziki and possibly rice.