| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Main dish |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
kg |
Chicken |
| 3 |
sl |
Ginger |
| 2 |
|
Cloves garlic |
| 50 |
g |
Shallots |
| 1 |
|
Fresh chilli |
| 2 |
|
Cardamoms |
| 2 |
|
Cloves |
| 1/2 |
ts |
Chilli powder |
| 2 |
ts |
Paprika |
| 25 |
g |
Tamarind squeezed in 50 ml water |
| 25 |
g |
Curry powder |
| 1/4 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1 |
|
Cm cinnamon stick |
| 50 |
ml |
Oil |
| 1/2 |
|
Stem lemon grass sprig curry leaves |
| 1/4 |
ts |
Fenugreek |
| 300 |
ml |
Thick coconut milk |
| 1/2 |
ts |
Curry powder juice 1/2 lime |
INSTRUCTIONS
Wash, clean and joint the chicken. shred the ginger, crush the garlic and
slice the shallots and chilli. Crush the cardamoms and cloves and place in
a bowl. Add the ginger, garlic, chilli powder, paprika powder, tamarind
water, curry powder, turmeric, salt and cin- namon 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 chilli 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. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 Kukn Barbeque Sauce
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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