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Szechwan Curried Coconut Chicken Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B9, H, C, E, P
    MineralsNatrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 lb Chicken legs & thighs

    2. Cucumber

    3. Green onion

    4. Chopped peanuts

    5. Condiments:

    6. 1/2 ts Turmeric

    7. 2 tb Curry powder

    8. 3 tb Salad oil

    9. 1 lg Onion

    10. 2 lg White new potatoes

    11. 1 ds Of white pepper

    12. 1/2 ts Salt

    13. 3/4 c Coconut milk

    14. 1 ts Sugar

    15. 1 c Chicken broth

    16. 2 ts Each cornstarch & dry sherry

    17. 1 ts Chili powder

    18. Cilantro

    Instructions Jump to Ingredients ↑

    1. Separate legs from thighs, but leave whole.

    2. In a bowl, combine the cornstarch, sherry, sugar, salt and pepper.

    3. Add chicken, stir to coat, and let stand for 15 minutes to marinate.

    4. Peel potatoes and cut in 1 1/2 inch chunks.

    5. Cut onion in wide wedges.

    6. In a wide frying pan, heat 2 T of the oil over medium-high heat.

    7. Add potato and onion and cook, stirring occasionally, for five minutes.

    8. Remove vegetables from drippings and set aside.

    9. Add the remaining 1 T oil.

    10. When oil is hot, add chicken and cook, turning, until browned on all sides.

    11. Push chicken to side of pan.

    12. Add curry powder, turmeric and chili powder to pan juices and cook, stirring, for 30 seconds.

    13. Return vegetables to pan.

    14. Add chicken broth, coconut milk, and salt.

    15. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

    16. Remove cover and continue cooking for 15 minutes or until meat is no longer pink and sauce has thickened slightly.

    17. Serve with rice and pass condiments in separate bowls.

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