Preparation / Directions:
Separate legs from thighs, but leave whole. In a bowl, combine the cornstarch, sherry, sugar, salt and pepper. Add chicken, stir to coat, and let stand for 15 minutes to marinate. Peel potatoes and cut in 1 1/2 inch chunks. Cut onion in wide wedges. In a wide frying pan, heat 2 T of the oil over medium-high heat. Add potato and onion and cook, stirring occasionally, for five minutes. Remove vegetables from drippings and set aside. Add the remaining 1 T oil.
When oil is hot, add chicken and cook, turning, until browned on all sides. Push chicken to side of pan. Add curry powder, turmeric and chile powder to pan juices and cook, stirring, for 30 seconds. Return vegetables to pan. Add chicken broth, coconut milk, and salt. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove cover and continue cooking for 15 minutes or until meat is no longer pink and sauce has thickened slightly. Serve with rice and pass condiments in separate bowls.