Curried Coconut Chicken


2 lbs boneless, skinless chicken thighs
2 tsp cornstarch
2 tsp dry sherry
1 tsp sugar
1 tsp kosher salt
dash white pepper
2 large white new potatoes
1 large onion
3 tbs canola oil
2 tbs curry powder
1/2 tsp turmeric
1 tsp chili powder
1 cup chicken broth
2/3 cup coconut milk
1 tsp kosher salt


  • chopped peanuts
  • scallions
  • cucumber
  • fresh cilantro
  • Cut chicken thighs into 2 inch pieces.
  • In a bowl combine the cornstarch, sherry, sugar, salt and pepper.
  • Add the chicken, stir to coat, and let marinate for 30 minutes.
  • Peel the potatoes and cut into 1 and 1/2 inch chunks, then cut the onions into wedges.
  • In a large frying pan, heat 2 tbs of the oil over medium high heat.
  • Add the potato and onion and cook, stirring occasionally for 5 minutes.
  • Remove vegetables and set aside.
  • Add the remaining 1 tbs of oil.
  • When the oil is hot, add the chicken and cook, turning until browned on all sides.
  • Push the chicken to the side of the pan, then add the curry powder, turmeric and chili powder and cook stirring for 30 seconds.
  • Return vegetables to the pan and add the chicken broth, coconut milk and salt.
  • Bring to a boil, then reduce heat, cover and simmer for 20 minutes.
  • Remove cover and continue cooking for 15 minutes or until meat is no longer pink and sauce has thickened.
  • Serve with rice and pass condiments in separate bowls.




30 min


1 hr 20 min


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