| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Grains |
Thai |
June 1991 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 6 |
|
Whole chicken legs; (about 3 pounds), |
|
|
; cut into drumstick |
|
|
; and thigh sections |
| 2 |
ts |
Minced peeled fresh gingerroot |
| 2 |
ts |
Finely chopped garlic |
| 1 1/2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Curry powder |
| 2 |
tb |
Dry Sherry |
|
|
An 8 1/2-ounce can cream of coconut |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
ts |
Black pepper |
| 1/4 |
c |
Finely chopped fresh coriander plus; if desired, |
|
|
; coriander sprigs |
|
|
; for garnish |
| 1/4 |
c |
Soy sauce |
| 2 1/2 |
ts |
Minced seeded fresh jalapeno pepper; or to taste (wear |
|
|
; rubber gloves) |
| 2 |
|
Red bell peppers; chopped |
| 1 |
tb |
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
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