4 chicken thighs, skin removed
1 tbsp. olive oil
Freshly ground pepper to taste
1/2 c. chopped onion
2 tomatoes, peeled & chopped
1 1/2 tsp. curry powder
3 med. red potatoes, sliced 1/4" thick

Remove skin and most visible fat from chicken thighs and sprinkle with pepper. Heat oil in large, heavy, non-stick skillet; add chicken and saute about two minutes per side. Chop onion and tomatoes, adding them to the pan as chopped. Stir in curry. Slice potatoes; add to pan. Cover and cook over low heat 30 minutes or until chicken and potatoes are done.