Szechwan Curried Coconut Chicken

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Servings: 4 Difficulty: Advanced
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American-style savory and satisfying main that brings home-style flavor to your table
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This American main features Chicken legs & thighs, Each cornstarch & dry sherr, Sugar, Salt. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Szechwan Curried Coconut Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 421.3

Description

This American main features Chicken legs & thighs, Each cornstarch & dry sherr, Sugar, Salt. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. dash of white pepper 2 lg White new potatoes 1 lg Onion 3 tb Salad oil 2 tb Curry powder 1/2 ts Turmeric 1 ts Chili powder 1 c Chicken broth 2/3 c Coconut milk 1/2 ts Salt -condiments - -chopped peanuts -green onion -cucumber -cilantro 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. 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

Nutrition Facts

Servings 4

Amount Per Serving
Calories 421.3kcal
% Daily Value *
Total Fat 20.4g32%
Saturated Fat 5.6g28%
Cholesterol 151.5mg51%
Sodium 2577.1mg108%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.0g0%
Sugars 1.3g
Protein 46.0g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, boiling, chicken, coconut, cornstarch, curried, dry, frying, legs, main, salt, sherr, simmering, sugar, szechwan, thighs, title
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