Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Chicken legs thighs 1 ts Chili powder
2 ts Each cornstarch dry sherr 1 c Chicken broth
1 ts Sugar 2/3 c Coconut milk
1/2 ts Salt 1/2 ts Salt
-dash of white pepper -condiments -
2 lg White new potatoes -chopped peanuts
1 lg Onion -green onion
3 tb Salad oil -cucumber
2 tb Curry powder -cilantro
1/2 ts Turmeric

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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