Braised Curried Chicken #2
INGREDIENTS:
1 (3-lb) chicken
1 Or
2 Scallions
3 tb Oil
1 -(up to)
2 tb Curry
3 tb Oil
2 c Stock
1 tb Cornstarch
3 tb Water
1 (3-lb) chicken
1 Or
2 Scallions
3 tb Oil
1 -(up to)
2 tb Curry
3 tb Oil
2 c Stock
1 tb Cornstarch
3 tb Water
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:
1. 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.
2. During the last 30 minutes of cooking, add 1 pound potatoes, peeled and cubed.
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:
1. 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.
2. During the last 30 minutes of cooking, add 1 pound potatoes, peeled and cubed.