Hainan Curried Chicken Thighs
From "A Wok for All Seasons" by Martin Yan
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- 6 chicken thighs
- 1/2 cup(s) coconut milk
- 1/4 cup(s) chicken broth
- 1 tablespoon(s) curry powder or 1 and 1/2 tsp curry paste
- 1/2 teaspoon(s) five spice powder
- 1/2 teaspoon(s) salt
- 2 tablespoon(s) oil
- minced garlic
- 5 dried whole red chilis
- 1 medium onion sliced
- 1 lg potato cubed
- 2 green onions
- 2 teaspoon(s) cornstarch mixed w/ 4 tsp water
- Combine curry sauce - coconut milk to salt. Sprinkle chicken w/ salt and pepper and brown. Remove from pan. Add garlic, chilis and onions and stir fry quickly. Add chicken, sauce, and potato to pan. Bring to a boil, reduce heat and simmer, covered, for 20 minutes. Stir in green onions and cornstarch solution. Cook until sauce boils and thickens.
This recipe is a personal recipe added by JanieV and has not been tested or endorsed by MyRecipes.
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Hainan Curried Chicken Thighs Recipe at a Glance
- COURSE: Main Dishes