Curried Coconut Chicken
|Chicken thighs||3⁄4 Pound|
|Chicken legs||3⁄4 Pound|
|Dry sherry||2 Teaspoon|
|White pepper||1 Dash|
|White new potatoes||2 Large|
|Salad oil||3 Tablespoon|
|Curry powder||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs) (Otherwise Use Canned)|
|Coconut milk||2⁄3 Cup (10.67 tbs)|
|Chopped peanuts||1 Tablespoon|
|Chopped green onion||1 Tablespoon|
|Chopped cucumber||1 Tablespoon|
|Fresh coriander||1 Tablespoon|
Have your meat cutter hack chicken through the bone into 1 1/2 inch pieces; or separate legs and 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 tablespoons of the oil over medium-high heat.
Add potato and onion and cook, stirring occasionally, for 5 minutes.
Remove vegetables from drippings and set aside.
Add the remaining 1 tablespoon 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.