Braised Curried Chicken
By: Colin Saunders
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 (3-lb) chicken
1 Or
2 Scallions
3 tablespoons Oil
1 
2 tablespoons Curry
3 tablespoons Oil
2 cups Stock
1 tablespoon Cornstarch
3 tablespoons Water

Preparation

1 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Mince scallions. 2 2. Heat oil in a heavy pan. Brown chicken sections quickly; remove from pan. Add stock to pan and heat until nearly boiling. 3 3. Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly. When pungent, blend in remaining oil 4 4. Return chicken to pan with stock; stir in curry mixture and simmer, covered, 45 minutes. 5 5. Transfer chicken to a heated serving platter, leaving liquids in pan. 6 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 a 7 2. During the last 30 minutes of cooking, add 1 pound potatoes, peeled and cubed.