Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Chicken legs thighs
2 ts Each cornstarch dry sherr
1 ts Sugar
1/2 ts Salt
-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. In a bowl, combine the
cornstarch, sherry, sugar, salt and pepper. Add chicken, stir to
coat, and let stand for 15 minutes to marinate. Peel potatoes and cut
in 1 1/2 inch chunks. Cut onion in wide wedges.
In a wide frying pan, heat 2 T of the oil over medium-high heat. Add
potato and onion and cook, stirring occasionally, for five minutes.
Remove vegetables from drippings and set aside. Add the remaining 1
T oil. When oil is hot, add chicken and cook, turning, until browned
on all sides. Push chicken to side of pan. Add curry powder,
turmeric and chili powder to pan juices and cook, stirring, for 30
seconds. Return vegetables to pan. Add chicken broth, coconut milk,
and salt. Bring to a boil, reduce heat, cover and simmer for 30
minutes. Remove cover and continue cooking for 15 minutes or until
meat is no longer pink and sauce has thickened slightly. Serve with
rice and pass condiments in separate bowls.

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