Hainan Curried Chicken Thighs

From "A Wok for All Seasons" by Martin Yan

Yield: 6 servings
Community Recipe from


  • 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


  1. 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.
September 2011

This recipe is a personal recipe added by JanieV and has not been tested or endorsed by MyRecipes.

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