Recipe - Szechwan Curried Coconut Chicken

1 One half pound Chicken legs & thighs
2 teaspoon Each cornstarch & dry sherr
1 teaspoon Sugar
One half teaspoon Salt
dash of white pepper
2 lg White new potatoes
1 lg Onion
3 tablespoon Salad oil
2 tablespoon Curry powder
One half teaspoon Turmeric
1 teaspoon Chili powder
1 cup Chicken broth
2/3 cup Coconut milk
One half teaspoon 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 One half inch
chunks. Cut onion in wide wedges.
In a wide frying pan, heat 2 T of the oil over mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini