Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Chicken legs & thighs
2 t Each cornstarch & dry sherr
1 t Sugar
1/2 t Salt
-dash of white pepper
2 lg White new potatoes
1 lg Onion
3 T Salad oil
2 T Curry powder
1/2 t Turmeric
1 t Chili powder
1 c Chicken broth
2/3 c Coconut milk
1/2 t Salt
-condiments -
-chopped peanuts
-green onion
-cucumber
-cilantro
Separate legs from thighs, but leave whole. In a bowl, combine the
cornstarch, sherry, sugar, salt and pepper. Add chicken, stir to coat, and
let stand for 15 minutes to marinate. Peel potatoes and cut in 1 1/2 inch
chunks. Cut onion in wide wedges.
In a wide frying pan, heat 2 T of the oil over medium-high heat. Add
potato and onion and cook, stirring occasionally, for five minutes. Remove
vegetables from drippings and set aside. Add the remaining 1 T oil. When
oil is hot, add chicken and cook, turning, until browned on all sides. Push
chicken to side of pan. Add curry powder, turmeric and chili powder to pan
juices and cook, stirring, for 30 seconds. Return vegetables to pan. Add
chicken broth, coconut milk, and salt. Bring to a boil, reduce heat, cover
and simmer for 30 minutes. Remove cover and continue cooking for 15
minutes or until meat is no longer pink and sauce has thickened slightly.
Serve with rice and pass condiments in separate bowls.
