Chicken in Thai-Style Coconut Curry


This aromatic, delicious dish pleases diners of all ages, and is made with readily available ingredients. As presented, it is a just a little on the spicy side; you can adjust the seasoning to tone down or kick up the heat. It can also be made with sliced, boneless chicken breasts.
2 tablespoons olive oil
1 whole chicken (3-4 pound) cut into serving pieces
2 tablespoons chopped ginger root
1 tablespoon chopped fresh garlic
3 tablespoons flour
1/4 cup cream sherry
1 teaspoon sweet curry powder
1 can (13-15 oz.) coconut milk
2 cups chicken broth
1/4 cup soy sauce
1/2 cup chopped cilantro, to be used 1/4 cup at a time
1 jalapeño pepper, seeded and finely chopped
1 red bell pepper, chopped into 1/2-inch julienne
4 carrots, chopped into 1/2-inch julienne
1 lime juiced
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper, or to taste
1 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.

2 To the oil, add the ginger and garlic and stir-fry for 1 minute. Do not let garlic brown.

3 With a whisk, stir in flour and cook until smooth. Whisk in the sherry and contiune cooking for 2 minutes.

4 Add the curry powder, coconut milk, broth and soy sauce and simmer for 5 minutes.

5 Add the jalapeño, bell pepper, carrots, one half of cilantro, the chicken, and any juices that have accumulated on the plate. Cover and simmer for 20 minutes, until chicken is cooked.

6 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.

7 Skim off any fat that rises and add the lime juice and black pepper. Taste and adjust seasoning; add cayenne pepper for more zip.

8 Pour sauce over chicken and garnish with remaining 1/4 cup chopped cilantro. Serve over jasmine rice.

servings  use metric
original recipe yield: 6 Servings

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