Braised Curried Chicken

Photo: flickr user avlxyz

Ingredients

1 (3-lb) chicken

1 Or

2 Scallions

3 tablespoons Oil

2 tablespoons Curry

3 tablespoons Oil

2 cups Stock

1 tablespoon Cornstarch

3 tablespoons Water

Preparation

1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Mince scallions.

2. Heat oil in a heavy pan. Brown chicken sections quickly; remove from pan. Add stock to pan and heat until nearly boiling.

3. Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly. When pungent, blend in remaining oil

4. Return chicken to pan with stock; stir in curry mixture and simmer, covered, 45 minutes.

5. Transfer chicken to a heated serving platter, leaving liquids in pan.

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

2. During the last 30 minutes of cooking, add 1 pound potatoes, peeled and cubed.