Thai Chicken
Here is a really tasty chicken recipe that features a great bouquet of Asian flavors. Tasty and filling, this recipe will produce a dish that will quickly disappear!
Ingredients:
2 lbs boneless chicken pieces
6 potatoes, chopped
2 medium tomatoes, chopped
1 28oz can diced tomatoes
1 cup Chicken stock
1 15oz can Light Coconut milk
1 medium onion, diced
10 cloves garlic, minced
1 thumb sized piece of ginger, grated
2 Bay leaves
1 Cinnamon stick
2 tbs. Curry powder
½ tsp Cayenne pepper
4-6 tbs. Oyster sauce
4-6 tbs Olive oil for stir-frying
2-4 tbs Corn Starch
Directions:
Preheat your 12" Dutch oven to 350°. Pour a couple tablespoons of olive oil into the Dutch oven, add in the curry powder, cinnamon and cayenne pepper and fry the spices for a couple of minutes until they are toasted and their flavors are released. Pour in a couple more tablespoons of olive oil along with the onion, garlic and ginger. Also add in a couple tablespoons of chicken stock, enough to keep the ingredients frying nicely. Stir-fry for a couple of minutes.
Add the chicken and potatoes, stir-frying for a minute to coat them with the spices. Add the remaining chicken stock and the canned diced tomatoes, stirring well to combine. Finally add in the oyster sauce, bay leaf and coconut milk.
Bring the mixture to a boil then cover and bake at 350° for one hour. Use 26 charcoal briquettes if cooking outdoors. Place 16 coals on top and 10 coals beneath your dutch oven. Keep in mind that you may need more coals in in cold or windy weather.
After 45 minutes stir in a slurry made with ½ cup of water and the cornstarch then add in the chopped tomatoes. Re-cover and bake for 15 more minutes then serve.
Serves 6 to 8