from Chow Bella
2 tsp canola oil
2 1/2 lbs chicken legs (about 8 legs), skin removed
1 medium onion sliced
3 cloves garlic, minced
1 4-inch stalk lemongrass, minced
1 green chili, such as jalapeno, minced (or to taste)
1/4 cup mild curry paste (ie: korma, tikka, panang, or yellow or your favorite mild paste)
1 1/2 tbsp turbinado or grated palm sugar
1 cup low-sodium chicken broth
1 medium red bell pepper, sliced
2 carrots, julienned
4 green onions, thinly sliced on the bias
salt and pepper
1. Heat half of oil in the large saucepan or medium Dutch oven over medium to medium-high heat. Season the chicken with salt and pepper and brown the chicken on all sides. Remove the chicken to the side.
2. Add the remaining oil. Saute the onion, garlic, lemongrass, and jalapeno until translucent and fragrant. Lower the heat to medium immediately after adding the ingredients to keep them from burning. Add curry paste and stir it into the vegetables.
3. Add the sugar and broth; bring to boil and return chicken to the pan. Partially cover and cook 20 minutes.
4. After 20 minutes, remove the lid and add the peppers and carrots. Cook for 5 more minutes. Garnish with the green onions.
Servings per recipe: 4
Per serving:
Calories:256
Fat: 6.4 g
Saturated fat: 2.2 g
Cholesterol: 82 mg
Sodium: 860 mg
Carbohydrates: 17.7 g
Fiber: 2.9 g
Sugar: 3.1 g
Protein: 26.9 g