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Ingredientes
- 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
Direcciones
- 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 in stock to pan and heat till 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 mix and simmer, covered, 45 min.
- 5. Transfer chicken to a heated serving platter, leaving liquids in pan.
- Blend cornstarch and cool water to a paste; then stir in to thicken liquids. Pour sauce over chicken and serve, garnished with chopped scallions. VARIATIONS:1. Before browning chicken, add in 3 onions, sliced, to heated oil; stir-fry to brown lightly. Then turn off heat and let cold a few min. Add in 2 Tbsp. curry pwdr, 1/2 tsp. chili pwdr, 1/2 tsp. crushed red pepper and 1/2 tsp. salt. Cook, stirring, 5 min over medium heat. Then add in chicken and brown. Stir in the heated stock; then simmer and thicken as above.
- 2. During the last 30 min of cooking, add in 1 lb. potatoes, peeled and cubed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 124 | 89% |
| Total Fat 14.08g | 18% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 263mg | 11% |
| Potassium 89mg | 3% |
| Total Carbs 2.82g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.17g | 0% |
| Protein 1.27g | 2% |
