Braised Curried Chicken Recipe

• 1 x (3-lb) chicken
• 1 x Or possibly
• 2 x Scallions
• 3 Tbsp. Oil
• 1 x -(up to)
• 2 Tbsp. Curry
• 3 Tbsp. Oil
• 2 c. Stock
• 1 Tbsp. Cornstarch
• 3 Tbsp. Water

1. 1.
2. With a cleaver, chop chicken, bones and all, in 2-inch sections.
3. Mince scallions.
4. 2.
5. Heat oil in a heavy pan.
6. Brown chicken sections quickly; remove from pan.
7. Add in stock to pan and heat till nearly boiling.
8. 3.
9. Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly.
10. When pungent, blend in remaining oil
11. 4.
12. Return chicken to pan with stock; stir in curry mix and simmer, covered, 45 min.
13. 5.
14. Transfer chicken to a heated serving platter, leaving liquids in pan.
15. Blend cornstarch and cool water to a paste; then stir in to thicken liquids.
16. Pour sauce over chicken and serve, garnished with chopped scallions.
17. VARIATIONS:1.
18. Before browning chicken, add in 3 onions, sliced, to heated oil; stir-fry to brown lightly.
19. Then turn off heat and let cold a few min.
20. Add in 2 Tbsp.
21. curry pwdr, 1/2 tsp.
22. chili pwdr, 1/2 tsp.
23. crushed red pepper and 1/2 tsp.
24. salt.
25. Cook, stirring, 5 min over medium heat.
26. Then add in chicken and brown.
27. Stir in the heated stock; then simmer and thicken as above.
28. 2.
29. During the last 30 min of cooking, add in 1 lb.
30. potatoes, peeled and cubed.

chicken, scallions, oil, curry, oil, stock, cornstarch, water

Taken from cookeatshare.com/recipes/braised-curried-chicken-90513 (may not work)