1 1/2 lb Chicken legs & thighs

      2 ts Each cornstarch & dry sherr

      1 ts Sugar

    1/2 ts Salt

           -dash of white pepper
      2 lg White new potatoes

      1 lg Onion

      3 tb Salad oil

      2 tb Curry powder

    1/2 ts Turmeric

      1 ts Chili powder

      1 c  Chicken broth

    2/3 c  Coconut milk

    1/2 ts Salt

           -condiments -
           -chopped peanuts
           -green onion
           -cucumber
           -cilantro
   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 chili 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.