Directions

1. Preheat the oven to 350 degrees. In a large pot that can go in an oven, heat the olive oil in the pot over a medium flame. Add the chilis and powdered spices and cook for a minute or two, stirring continuously until the garlic is softened. Add the potatoes, stir again, and then add the curry paste, stirring again.
2. Add the coconut milk, yogurt, bay leaves, and bouillon cube and stir again, cooking for a couple of minutes until everything is well-blended and sauce starts to thicken.
3. In the pot, rest the chicken on top of the sauce and potato mixtures, so that the skin side is elevated out of the sauce. Season the top of the chicken (the skin) with black pepper and a little drizzle of olive oil.
4. Place in the oven and cook, uncovered, until the chicken skin is crispy and browned on top and the meat is cooked thoroughly. You can use a meat thermometer, but figure about 45 minutes. This will vary depending on the type of chicken pieces you use; less time for wings, longer for thighs and legs attached.
5. Garnish with sesame seeds and chopped cilantro. Serve with rice.