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Braised Curried Chicken

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I really liked this Braised Curried Chicken recipe and hence thought of sharing the same with you. The cornstarch added to the Braised Curried Chicken set if off very nicely. Ihope you like it!
  Chicken 3 Pound (1 Piece)
  Scallions 2
  Oil 3 Tablespoon
  Curry 2 Tablespoon
  Stock 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon

1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Mince scallions.
2. Heat oil in a heavy pan. Brown chicken sections quickly; remove from pan. Add stock to pan and heat until nearly boiling.
3. Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly. When pungent, blend in remaining oil.
4. Return chicken to pan with stock; stir in curry mixture and simmer, covered, 45 minutes.
5. Transfer chicken to a heated serving platter, leaving liquids in pan. Blend cornstarch and cold water to a paste; then stir in to thicken liquids. Pour sauce over chicken and serve, garnished with minced scallions.

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