🫙 From the Spice Rack
Szechwan Curried Coconut Chicken
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
maineasy
Ingredients8 items
Ingredients
- 11/2 lb chicken legs & thighs
- 2tsp each cornstarch & dry sherr
- 1tsp sugar
- 1/2tsp salt
- 1large onion
- 3tbsp salad oil
- 2tbsp curry powder
- 1/2tsp turmeric
Directions
- 1
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 On
- 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