One-Wok Curry Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as part of a multicourse meal
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 cup chicken broth
- 1/2 teaspoon vegetable oil
- 1/2 cup canned unsweetened coconut milk
- 1 cup thinly sliced shallots
- one 3 1/2 pound chicken, cut up
- 3 tablespoons yellow curry paste or 1 tablespoon curry powder
- 2 all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
- 1 green bell pepper, cut into 1/4-inch-wide strips
- Carbohydrate 32 g(11%)
- Cholesterol 204 mg(68%)
- Fat 49 g(75%)
- Fiber 7 g(27%)
- Protein 56 g(112%)
- Saturated Fat 17 g(86%)
- Sodium 853 mg(36%)
- Calories 790
Preparation 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings. 2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.) 3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender. Grace Young shares her tips with Epicurious:•For this recipe, you can use any combination of split chicken breasts, legs, thighs, and wings. Be sure to trim away excess fat. If you cook the chicken directly from the refrigerator, allow extra braising time for it to reach the proper doneness. •Yellow curry paste, a popular ingredient in Cantonese cooking, is a spicy blend of turmeric, ginger, peppercorns, cumin, coriander, cinnamon, and cloves. Look for it in jars in Asian markets, and be sure to cook it only until just fragrant. (If using curry powder instead of paste, be extra vigilant to avoid burning. If the pan begins to smoke, remove it from the heat immediately.) •Click here for a recipe for homemade chicken stock from Gourmet. If you'd rather buy it, Young recommends the organic brand Pacific, sold in cartons. The Breath of a Wok Simon & Schuster
