Recipe#11823

Title: Chicken Curry 01

Newsgroups: rec.food.recipes 
 From: jojo@leland.Stanford.EDU (Joanne Spetz) 
 Subject: Curry Chicken 
 Message-ID: <1993Jul23.181947.21602@leland.Stanford.EDU> 
 Organization: DSG, Stanford University, CA 94305, USA 
 References: CAKoE6.CKx@news.udel.edu 
 Date: Fri, 23 Jul 93 18:19:47 GMT 

6 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
 Heat oil in stockpot/dutch oven on a stove.  Add chicken (after
 marinating for about 15-30 minutes) and brown.  Remove chicken and
 reserve.  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.
 This is even better the next day for lunch!