DIRECTIONS:
-
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 ginger root 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 jalapeno,
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 cooked 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 same, garnish it with the coriander
sprigs and serve it with the rice.
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