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1.
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With a cleaver, chop chicken, bones and all, in 2-inch sections.
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Mince scallions.
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2.
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Heat oil in a heavy pan.
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Brown chicken sections quickly; remove from pan.
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Add in stock to pan and heat till nearly boiling.
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3.
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Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly.
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When pungent, blend in remaining oil
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4.
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Return chicken to pan with stock; stir in curry mix and simmer, covered, 45 min.
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5.
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Transfer chicken to a heated serving platter, leaving liquids in pan.
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Blend cornstarch and cool water to a paste; then stir in to thicken liquids.
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Pour sauce over chicken and serve, garnished with chopped scallions.
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VARIATIONS:1.
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Before browning chicken, add in 3 onions, sliced, to heated oil; stir-fry to brown lightly.
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Then turn off heat and let cold a few min.
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Add in 2 Tbsp.
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curry pwdr, 1/2 tsp.
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chili pwdr, 1/2 tsp.
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crushed red pepper and 1/2 tsp.
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salt.
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Cook, stirring, 5 min over medium heat.
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Then add in chicken and brown.
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Stir in the heated stock; then simmer and thicken as above.
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2.
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During the last 30 min of cooking, add in 1 lb.
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potatoes, peeled and cubed.
