Szechwan Curried Coconut Chicken

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken legs and thighs
2 teaspoons	10ml	Cornstarch and dry sherry
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt - dash of white pepper
2		White new potatoes (large)
1		Onion (large)
3 tablespoons	45ml	Salad oil
2 tablespoons	30ml	Curry powder
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Chili powder
1 cup	237ml	Chicken broth
2/3 cup	157ml	Coconut milk
1/2 teaspoon	2.5ml	Salt - condiments -
		Peanuts - green onion cilantro

Recipe Instructions

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.

Source:
Cooking Light - April 1997

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