Curry Chicken     


Description
Curry TypeChicken
StrengthUnknown
DifficultyUnknown
SourceSunset book on Chinese
VegetarianNo
VeganNo
Time to prepare30 mins
Time to cook30 -60 mins
No. of servings
Ingredients6 chicken drumsticks (white meat is okay), marinated in:
2 Tbsp sherry (dry)
1 Tbsp cornstarch
1 Tbsp soy sauce
white pepper to taste
1 large onion, chopped
1 bell pepper, cubed
2 carrots, chopped
2 white potatoes, cubed (any potatoes will do)
oil
1 c coconut milk (from can)
1 c chicken broth (canned ok)
2-3 Tbsp curry powder (I use this chinese-style powder that comes
in a red and yellow can)
1/2 Tbsp turmeric
1 Tbsp chili powder
InstructionsHeat oil in stockpot/dutch oven on a stove. Add chicken (after marinating for about 15-30 minutes) and brown. Remove chicken andreserve. Brown vegetables in oil for about 5-10 minutes until onion is soft. Remove to bowl.
Place seasonings in oil and brown for 30 seconds. Add stock and coconut milk. Return chicken and vegetables to pot. Cook about 30 minutes covered, then remove cover and cook an additional 20-30 minutes, until chicken is cooked through. Serve over rice. Garnish with fresh cilantro (coriander leaves) if desired.
NotesThis is even better the next day for lunch!
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