Name: Sri Lanka Chicken Khorma with Yogurt
Ingredients: ---------> source <---------; "A taste of Sri Lanka"; By Indra Jayasekera; 1 1/3 kg Chicken; 175 ml Yogurt, Plain; 1 ts Turmeric; 4 Garlic cloves; 1 Onion; 3 sl Ginger; 5 Clove; 5 Cardamom; 40 g Coconut; 25 g Almonds; 100 ml Oil; 2 cg Cinnamon stick; 25 g Coriander; 1 ts Cumin; 1 ts Chile powder; 1 ts Paprika; 1 ts Salt

I do not believe one can settle how much we ought to give. I am afraid the only safe rule is to give more than we can spare. In other words, if our expenditure on comforts, luxuries, amusements, etc., is up to the standard common among those with the same income as our own, we are probably giving away too little. If our charities do not at all pinch or hamper us, I should say they are too small. There ought to be things we should like to do and cannot do because our charitable expenditure excludes them.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Main dish	1	Servings

INGREDIENTS

		———> source <———
		"A taste of Sri Lanka"
		By Indra Jayasekera
1 1/3	kg	Chicken
175	ml	Yogurt, Plain
1	ts	Turmeric
4		Garlic cloves
1		Onion
3	sl	Ginger
5		Clove
5		Cardamom
40	g	Coconut
25	g	Almonds
100	ml	Oil
2	cg	Cinnamon stick
25	g	Coriander
1	ts	Cumin
1	ts	Chile powder
1	ts	Paprika
1	ts	Salt

INSTRUCTIONS

CHICKEN KHORMA
===========================> Directions <========================
Wash and joint the chicken and place in a large bowl. Mix the yoghurt,
turmeric  and  1  crushed  clove  of garlic together and pour over the
chicken.  Leave overnight.
Chop the onion and grind in a pestle and mortar the remaining garlic and
the ginger. Crush the cloves and cardamoms, grate the coconut and roast the
almonds. Heat the oil, fry the onion, garlic and ginger and when fragrant
turn down the heat slightly and add the cloves, cardamoms, cinnamon stick,
coriander powder, cumin powder, chile powder, paprika powder and salt. Stir
fry  for  3 minutes. Add the coconut and stir in. Add the chicken and
marinade, mix well and then cover pan with a lid and simmer for
approximately 1 hour, or until chicken is tender.
Discard the cinnamon stick and sprinkle the almonds on top just prior to
serving.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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