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Szechwan Curried Chicken


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













Trans-fat Free, Good source of fiber


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


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

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Nutrition Facts

Serving Size 452g (15.9 oz)
Amount per Serving
Calories 61647% of calories 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?


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