| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Poultry, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 1 1/4 |
kg |
Chicken |
| 3 |
sl |
Ginger |
| 2 |
|
Garlic cloves |
| 50 |
g |
Shallots |
| 1 |
|
Chile, fresh |
| 2 |
|
Cardamom |
| 2 |
|
Clove |
| 1/2 |
ts |
Chile powder |
| 2 |
ts |
Paprika |
| 25 |
g |
Tamarind squeezed in water |
| 25 |
g |
Curry powder |
| 1/4 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1 |
cg |
Cinnamon stick |
| 50 |
ml |
Oil |
| 1/2 |
|
Lemon grass stem |
|
|
Curry leaf sprigs |
| 1/4 |
ts |
Fenugreek |
| 300 |
ml |
Coconut milk, thick |
| 1/2 |
ts |
Curry powder |
| 1/2 |
|
Lime, juice of |
INSTRUCTIONS
KUKUL MAS
===========================> Directions <========================
Wash, clean and joint the chicken. shred the ginger, crush the garlic and
slice the shallots and chile. Crush the cardamoms and cloves and place in a
bowl. Add the ginger, garlic, chile powder, paprika powder, tamarind water,
curry powder, turmeric, salt and cinnamon stick. Mix well together, then
rub into the chicken. Heat the oil in a pan until very hot, then add the
lemon grass, curry leaves, fenugreek, shallots and chile and fry for a
couple of minutes. Add the chicken pieces and stir fry for 3 minutes. Pour
in the coconut milk and mix well. Continue to cook over a low heat for 40
minutes, or until chicken is tender. Discard the cinnamon stick and
transfer to a serving dish. Finally, sprinkle the curry powder and lime
juice on top.
ISBN #962 224 010 0
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