Serves: 6
Total Calories: 304
1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Mince scallions.
2. Heat oil in a heavy pan. Brown chicken sections quickly remove from pan. Add stock to pan and heat until nearly boiling.
3. Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly. When pungent, blend in remaining oil.
4. Return chicken to pan with stock stir in curry mixture and simmer, covered, 45 minutes.
5. Transfer chicken to a heated serving platter, leaving liquids in pan. Blend cornstarch and cold water to a paste then stir in to thicken liquids. Pour sauce over chicken and serve, garnished with minced scallions.
VARIATIONS:
* Before browning chicken, add 3 onions, sliced, to heated oil stir-fry to brown lightly. Then turn off heat and let cool a few minutes. Add 2 tablespoons curry powder, 1/2 teaspoon chili powder, 1/2 teaspoon crushed red pepper and 1/2 teaspoon salt. Cook, stirring, 5 minutes over medium heat. Then add chicken and brown. Stir in the heated stock then simmer and thicken as above.
* During the last 30 minutes of cooking, add 1 pound potatoes, peeled and cubed.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Curried Chicken I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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