| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken |
| 60 |
g |
Onion |
| 2 |
|
Fresh chillies |
| 25 |
g |
Coconut |
| 100 |
|
Fresh cashewnuts |
| 2 |
|
Cloves |
| 2 |
|
Cardamoms |
| 4 |
|
Eggs |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 60 |
ml |
Tomato paste |
| 60 |
g |
Yoghurt |
| 1 |
ts |
Paprika |
| 1 |
ts |
Chilli powder |
| 3 |
ts |
Curry paste |
| 50 |
ml |
Oil sprig curry leaves |
| 60 |
ml |
Water |
| 25 |
g |
Raisins |
INSTRUCTIONS
Rice: 225 g basmathi rice 60 g onion 3 cardamoms 3 cloves 50 ml oil sprig
curry leaves 1/2 stem lemon grass 2 cm cinnamon stick 1/2 teaspoon turmeric
500 ml stock
Joint and wash the chicken. Chop one onion and make the other into onion
rings. Crush the cardamoms and cloves. Put the chicken into a pan and
add the salt, vinegar, curry powder, pepper, cardamoms, cloves and
cinnamon stick. Pour in half the water and bring to the boil. Cook until
the gravy is absorbed. Remove the chicken pieces and place in a bowl. Add
the rest of the water to the pan, swill round and pour liquid into a tug.
Heat the oil and saute the chicken pieces, the chopped onion, curry leaves
and lemon grass. When the chicken pieces are done add the onion rings and
Worcestershire sauce. Pour in the liquid from the tug, mix well and bring
to the boil. Lower heat and allow to simmer for a further 3 minutes, then
discard the cinnamon stick and serve immediately. From "A taste of Sri
Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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