Instructions: 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Mince scallions.

2. Heat oil in a heavy pan. Brown chicken sections quickly; remove from pan. Add stock to pan and heat until nearly boiling.

3. Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly. When pungent, blend in remaining oil

4. Return chicken to pan with stock; stir in curry mixture and simmer, covered, 45 minutes.

5. Transfer chicken to a heated serving platter, leaving liquids in pan.

Blend cornstarch and cold water to a paste; then stir in to thicken liquids. Pour sauce over chicken and serve, garnished with minced scallions. VARIATIONS:
1. Before browning chicken, add 3 onions, sliced, to heated oil; stir-fry to brown lightly. Then turn off heat and let cool a few minutes. Add 2 tablespoons curry powder, 1/2 teaspoon chili powder, 1/2 teaspoon crushed red pepper and 1/2 teaspoon salt. Cook, stirring, 5 minutes over medium heat. Then add chicken and brown. Stir in the heated stock; then simmer and thicken as above.

2. During the last 30 minutes of cooking, add 1 pound potatoes, peeled and cubed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.