| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Hakka |
Main dish |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
kg |
Chicken |
| 3 |
|
Tomatoes |
| 50 |
g |
Shallots |
| 1 |
|
Fresh chilli |
| 3 |
|
Ginger |
| 2 |
|
Cloves garlic |
| 3 |
|
Cardamoms |
| 2 |
|
Cloves |
| 1 |
t |
Chilli powder |
| 1 |
|
Cm cinnamon stick |
| 2 |
t |
Paprika |
| 1 |
t |
Salt |
| 3 |
t |
Curry powder |
| 1/2 |
t |
Fenugreek |
| 2 |
t |
Brown vinegar |
| 75 |
|
Oil |
|
|
sprig curry leaves |
| 1/2 |
|
Stem lemon grass |
| 300 |
|
Thick coconut milk |
| 1/4 |
t |
Curry powder |
|
|
juice 1/2 lime |
INSTRUCTIONS
Wash and joint the chicken and place in a dish. Slice the tomatoes,
shallots and chilli and grind the ginger and garlic together. Crush
the cardamoms and cloves and sprinkle onto the chicken. Add the chilli
powder, cinnamon stick, paprika powder, salt, curry powder, fenugreek
and vinegar and leave to marinate for 20 minutes. Heat the oil and
when hot add the curry leaves and lemon grass, shallots, chilli,
garlic and ginger. Stir fry until the shallots turn a light brown,
then add the tomato and toss for a couple of minutes. Add the chicken
and stir-fry for a further 5 minutes. Pour in the coconut milk and
slowly bring to the boil. Reduce heat slightly and simmer until
chicken is tender. Discard the cinnamon stick and sprinkle the curry
powder and lime juice on top just prior to serving. 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
A Message from our Provider:
“Ask ‘What would Jesus do?\” Apply the answer!”