Search
by Ingredient

Szechwan Curried Chicken

StarHalf starEmpty starEmpty starEmpty star

Your rating

Szechwan Curried Chicken

Seventh heaven of taste, aroma and sight. Thanks, I could try it.. thumb up!

 

Yield

4 servings

Prep

15 min

Cook

60 min

Ready

75 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds chicken
legs and thighs
Camera
2 teaspoons cornstarch
Camera
2 teaspoons sherry
dry
Camera
1 teaspoon sugar
Camera
½ teaspoon salt
Camera
1 dash white pepper
* Camera
2 each potatoes
large, white new
Camera
1 each onions
large
Camera
3 tablespoons vegetable oil
Camera
2 tablespoons curry powder
Camera
½ teaspoon turmeric
Camera
1 teaspoon chili powder
Camera
1 cup chicken broth
Camera
cup coconut milk
Camera
½ teaspoon salt
Camera
5 each peanuts
chopped, or to taste
* Camera
1 each scallions, spring or green onions
or to taste
Camera
1 each cucumbers
or to taste
Camera
1 teaspoon cilantro
or to taste
Camera

Ingredients

Amount Measure Ingredient Features
680.4 g chicken
legs and thighs
Camera
1E+1 ml cornstarch
Camera
1E+1 ml sherry
dry
Camera
5 ml sugar
Camera
2.5 ml salt
Camera
1 dash white pepper
* Camera
2 each potatoes
large, white new
Camera
1 each onions
large
Camera
45 ml vegetable oil
Camera
3E+1 ml curry powder
Camera
2.5 ml turmeric
Camera
5 ml chili powder
Camera
237 ml chicken broth
Camera
158 ml coconut milk
Camera
2.5 ml salt
Camera
5 each peanuts
chopped, or to taste
* Camera
1 each scallions, spring or green onions
or to taste
Camera
1 each cucumbers
or to taste
Camera
5 ml cilantro
or to taste
Camera

Directions

Separate legs from thighs, but leave whole.

In a bowl, combine the cornstarch, sherry, sugar, salt and pepper.

Add chicken, stir to coat, and let stand for 15 minutes to marinate.

Peel potatoes and cut in 1½ inch chunks.

Cut onion in wide wedges.

In a wide frying pan, heat 2 tablespoons of the oil over medium-high heat.

Add potato and onion and cook, stirring occasionally, for five minutes.

Remove vegetables from drippings and set aside.

Add the remaining 1 tablespoon oil.

When oil is hot, add chicken and cook, turning, until browned on all sides.

Push chicken to side of pan.

Add curry powder, turmeric and chili powder to pan juices and cook, stirring, for 30 seconds.

Return vegetables to pan.

Add chicken broth, coconut milk, and salt.

Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Remove cover and continue cooking for 15 minutes or until meat is no longer pink and sauce has thickened slightly.

Serve with rice and pass condiments in separate bowls.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 452g (15.9 oz)
Amount per Serving
Calories 61647% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 853mg 36%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 15%
Sugars g
Protein 108g
Vitamin A 7% Vitamin C 20%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe