Curried Coconut Chicken
Ingredients
| 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 |
Condiments:
- 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.
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