Hainan Curried Chicken
|Coconut milk||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Shao hsing wine/Dry sherry||2 Tablespoon|
|Curry powder/1 1/2 teaspoons curry paste||1 Tablespoon|
|Chinese five spice||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Whole dried chili||5|
|Onion||1 Medium, thinly sliced|
|Potato||3⁄4 Pound, cut into 1-inch cubes (1 Large Potato)|
|Green onion with tops||2 , cut into 1-inch pieces|
|Cornstarch||2 Teaspoon, mixed with 4 teaspoons water|
Preparation Sprinkle chicken lightly with salt and pepper.
Combine curry sauce ingredients and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add chicken and cook, turning, until browned on all sides.
Remove chicken from pan and set aside.
Drain all but 1 tablespoon oil from pan.
Add garlic, chili peppers, and onion and cook, stirring, until fragrant, about 5 seconds.
Return chicken to pan.
Add sauce and potato.
Bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until meat near bone is no longer pink when pierced.
Stir in green onions.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.