This is a Southern Chinese recipe
2 tbsps oil
1 x 2 lb frying chicken, cut into serving pieces
1 tbsp dry sherry
2 tbsps soy sauce
1 tsp salt
Pinch of pepper
2 onions, cut into quarters
3 scallions, chopped
3 garlic cloves, chopped
2 tbsps curry paste
2 tsps curry powder
1 ¼ cups water
3 medium potatoes, cut into 1 inch pieces
2 medium carrots, cut into 1 inch pieces
¼ cup coconut juice
2 tbsps all-purpose flour
2 tsps sugar
Few strips of green pepper to garnish
1. Heat 1 tbsp of the oil in a pan. Add the chicken and stir fry until lightly browned. Add the sherry, soy sauce, salt and pepper. Stir fry for
2 seconds, then add the onions. Stir fry for 30 seconds, then transfer the mixture to a saucepan.
2. Heat the remaining oil in the pan. Add the scallions and garlic and stir fry for 1 second. Add the curry paste and curry powder. Stir fry for 30 seconds then stir in the water. Pour this sauce over the chicken and add the potatoes and carrots. Bring to the boil, cover and simmer for 20 minutes, or until the chicken is tender.
3. Combine the coconut juice with the flour and sugar and stir into the pan. Cook, stirring until the sauce is thickened.
4. Serve hot, garnished with strips of green pepper.
Note: A few drops of Tabasco or chili sauce may be added with the curry paste to enhance the hot flavor, if liked.