Thai-style Chicken In Coconut Sauce

After the respite, the Christians again came under persecution, this time from Marcus Aurelius, in A.D. 61. One of those who suffered this time was Polycarp, the venerable bishop pf Smyrna... As he entered the stadium with his guards, a voice from heaven was heard to say, 'Be strong, Polycarp, and play the man.' No one nearby saw anyone speaking but many people heard the voice. Brought before the tribunal and the crowd, Polycarp refused to deny Christ, although the proconsul begged him to 'consider yourself and have pity on your great age. Reproach Christ and I will release you.' Polycarp replied, 'Eighty-six years I have served Him, and He never once wronged me. How can I blaspheme my King, who saved me?' Threatened with wild beasts and fire, Polycarp stood his ground.

John Foxe

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Grains	Thai	June 1991	1	Servings

INGREDIENTS

2	T	Vegetable oil
6		Whole chicken legs, about 3
		pounds
		cut into drumstick
		and thigh sections
2	t	Minced peeled fresh
		gingerroot
2	t	Finely chopped garlic
1 1/2	T	All-purpose flour
1/2	t	Curry powder
2	T	Dry Sherry
		An 8 1/2-ounce can cream of
		coconut
1 1/2	c	Chicken broth
1/2	t	Black pepper
1/4	c	Finely chopped fresh
		coriander plus if
		desired
		coriander sprigs
		for garnish
1/4	c	Soy sauce
2 1/2	t	Minced seeded fresh jalapeno
		pepper or to taste wear
		rubber gloves
2		Red bell peppers, chopped
1	T	Fresh lime juice, or to
		taste
		Cooked rice as an
		accompaniment

INSTRUCTIONS

In a large kettle heat the oil over moderately high heat until it is
hot but not smoking and in it brown the chicken, patted dry, in
batches, transferring it as it is browned to a plate. To the kettle
add the gingerroot and the garlic and cook the mixture for 1 minute.
Add the flour and the curry powder and cook the mixture, stirring,  for
1 minute. Whisk in the Sherry, the coconut cream, and the broth  and
bring the mixture to a boil, whisking. Add the black pepper, the
chopped coriander, the soy sauce, the jalapeno, the chicken, and any
juices that have accumulated on the plate and simmer the mixture,
covered, for 10 minutes. Add the bell peppers and simmer the mixture,
covered, for 20 to 25 minutes, or until the chicken is cooled  through.
Transfer the chicken with a slotted spoon to a serving dish  and keep
it warm. Boil the liquid until it is thickened and reduced  to about 2
cups, skim off the fat, and season the sauce with salt and  pepper and
the lime juice. Nap the chicken with some of the sauce,  garnish it
with the coriander sprigs, and serve it with the rice.  Serves 6.
Gourmet June 1991  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1591 Calories From Fat: 1095 Total Fat: 123.3g Cholesterol: 515.8mg Sodium: 3586.9mg Potassium: 1404.3mg Carbohydrates: 27.8g Fiber: 1.8g Sugar: 2.9g Protein: 83.9g