Ingredients
6
whole chicken legs (about 3 pounds), cut into drumstick and thigh sections
2
tsp minced peeled fresh gingerroot
2
tsp finely chopped garlic
1
1/2 tbsp all-purpose flour
an 8 1/2-ounce can cream of coconut
1/4
cup finely chopped fresh coriander plus, if desired, coriander sprigs for garnish
2
1/2 tsp minced seeded fresh jalapeño pepper, or to taste (wear rubber gloves)
2
red bell peppers, chopped
1
tbsp fresh lime juice, or to taste
cooked rice as an accompaniment
Directions
1.
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 jalapeño, 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.
New-York Restaurants
