Title: Szechwan curried coconut chicken
 Categories: Main dish
      Yield: 4 Servings
 
  1 1/2 lb Chicken legs & thighs
      2 ts Each cornstarch & dry sherr
      1 ts Sugar
    1/2 ts Salt
           -dash of white pepper
      2 lg White new potatoes
      1 lg Onion
      3 tb Salad oil
      2 tb Curry powder
    1/2 ts Turmeric
      1 ts Chili powder
      1 c  Chicken broth
    2/3 c  Coconut milk
    1/2 ts Salt
           -condiments -
           -chopped peanuts
           -green onion
           -cucumber
           -cilantro
 
   Separate legs from thighs, but leave whole.  In a bowl, combine the
  cornstarch, sherry, sugar, salt and pepper. Add chicken, stir to
  coat, and let stand for 15 minutes to marinate. Peel potatoes and cut
  in 1 1/2 inch chunks.  Cut onion in wide wedges.
   In a wide frying pan, heat 2 T of the oil over medium-high heat. Add
  potato and onion and cook, stirring occasionally, for five minutes.
  Remove vegetables from drippings and set aside.  Add the remaining 1
  T oil. When oil is hot, add chicken and cook, turning, until browned
  on all sides. Push chicken to side of pan.  Add curry powder,
  turmeric and chili powder to pan juices and cook, stirring, for 30
  seconds. Return vegetables to pan. Add chicken broth, coconut milk,
  and salt. Bring to a boil, reduce heat, cover and simmer for 30
  minutes. Remove cover and continue cooking for 15 minutes or until
  meat is no longer pink and sauce has thickened slightly. Serve with
  rice and pass condiments in separate bowls.