Chicken in Thai Coconut Curry
From the kitchen of United States Restaurant Guide.
- 2 tablespoons olive oil
- 1 whole chicken (3-4 lb.) cut into serving pieces
- 2 tablespoons chopped ginger root
- 1 tablespoon chopped fresh garlic
- 3 tablespoons flour
- ¼ cup cream sherry
- 1 teaspoon sweet curry powder
- 1 can (13-15 oz.) coconut milk
- 2 cups chicken broth
- ¼ cup soy sauce
- ½ cup chopped cilantro, to be used ¼ cup at a time
- 1 jalapeno pepper, seeded and finely chopped
- 1 red bell pepper, chopped into ½-inch julienne
- 4 carrots, chopped into ½-inch julienne
- juice of 1 lime
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper, or to taste
- In large, deep frying pan or pot, heat oil over medium high heat. Lightly brown the chicken, in batches if necessary. Transfer browned pieces to a plate.
- To the oil, add the ginger and garlic and stir-fry for 1 minute. Do not let garlic brown.
- With a whisk, stir in flour and cook until smooth. Whisk in the sherry and contiune cooking for 2 minutes.
- Add the curry powder, coconut milk, broth and soy sauce and simmer for 5 minutes.
- Add the jalapeno, bell pepper, carrots,the chicken, and any juices that have accumulated on the plate. Cover and simmer for 20 minutes, until chicken is cooked.
- Transfer chicken to deep-sided serving bowl or platter and keep warm. Over high heat, reduce the sauce to about one-half, or until the consistency of cream.
- Skim off any fat that rises and add the lime juice and black pepper. Taste and adjust seasoning; add cayenne pepper for more zip.
- Pour sauce over chicken and garnish with remaining ¼ cup chopped cilantro.
- Serve over jasmine rice.
Serves 6 people